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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is my favorite bread. Preparation time does not include rising time. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 1/2 cups warm water, divided (110 degrees to 115 degrees) |
1 tablespoon granulated sugar |
2 teaspoons salt |
1 tablespoon shortening, melted |
4 cups all-purpose flour |
cornmeal |
Directions:
1. In mixing bowl, dissolve yeast in 1/2 cup water.
2. Add sugar, salt, shortening and remaining water; stir until dissolved.
3. Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled.
4. Turn on to a floured surface. Divide in half; let rest for 10 minutes.
5. Roll each half into 10-inch by 8-inch rectangle. Roll up from a long side; pinch to seal.
6. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
7. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 degrees for 20-30 minutes or until lightly browned. Cool on wire racks.
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