A great bread for sandwiches, this slightly hard crusted small loaf produces outstanding results and is great when cut in half to make a hearty sandwich.
Author: Epicurus.com Kitchens
Recipe type: Breads and Rolls
- 5 Cups to 6 Cups bread flour approximately
- 2 packages dry yeast
- 1 Tablespoon salt
- 2 Tablespoons sugar
- 2 1/2 Cups hot water, 120 to 130 degrees
- corn meal
- Sprinkle the cornmeal on a non stick baking sheet. Place 4 Cups of flour in large mixing bowl, add yeast, salt, and sugar. Stir until all are well blended.
- Pour in the hot water and beat 100 strong strokes or three minutes with mixer dough hook. Gradually work enough of the remaining flour, using fingers if necessary,1/2 cup at a time, that the dough takes shape an no longer sticky.
- Sprinkle work surface with some of the remaining flour. Place dough on work surface, working in flour as you knead. Keep a dusting of flour between dough and working surface. Knead for 8 minutes by hand or with dough hook of mixer until it feels alive under your hands.
- Place dough in a greased bowl. Cover with plastic wrap and put in a warm place, 80 to 100 degrees, until double in bulk, about 15 minutes.
- Punch down dough; turn it out on work surface, cut into 2 pieces. Shape each piece into a round. Place on non-stick baking sheet sprinkled with corn meal.
- With a sharp knife or razor slash an x on each loaf: brush with water. Place baking sheets on middle shelf of cold oven. Place a large pan of hot water on shelf below.
- Heat the oven to 400 degrees. After 1/2 hour reduce oven to 375 degrees.
- The bread will continue to rise while oven is heating. Bake for a total of 45 minutes. (Timing starts when you turn on the oven.)
- Loaves should sound hollow when baked. Cool before slicing. Bread will not keep beyond a day or two, but freezes well and makes excellent toast when old.