 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 32 |
|
This crusty bread is as big a treat today as it was when Mom made it back when I was growing up. It goes so well with an Italian meal or alongside a big bowl of soup. Cookie Curci, San Jose, California Ingredients:
1 package (1/4 ounces) active dry yeast |
1-1/4 cups warm water (110° to 115°) |
3 to 3-1/2 cups king arthur unbleached all-purpose flour, divided |
2 tablespoons sugar |
1/2 teaspoon salt |
1 teaspoon garlic salt |
1/2 cup grated romano cheese |
cornmeal |
Directions:
1. In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes.
4. Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
5. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
|
|