1/2 of the 1/4 ounce envelope active dry yeast
1 cup domestic hot water (105 to 115 F)
3 cups sifted all-purpose flour
1/2 teaspoon salt
Nonstick cooking spray
2 tablespoons yellow or white cornmeal
1. In a small bowl, combine the yeast with 1/2 cup from the water. Let are a symbol of about 5 minutes, then stir prior to the yeast dissolves.
2. In the massive bowl of an electric mixer, combine the flour and salt. Beat from the the yeast mixture as well as the remaining water and continue beating until the mixture forms a ball, adding a bit more flour or water as necessary till you have a workable dough.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic about 10 mins. Lightly coat a large bowl with the cooking spray, shape the dough in a ball, place in the bowl, change so that the dough is coated on the sides. Cover the bowl using a clean dish towel and let the dough rise in a warm, draft free place until doubled in dimensions about 1 hour.
homemade french bread
4. With your fist, punch around the dough. Cover again and permit the dough rise again until doubled in space, about 45 minutes.
5. Punch the dough back off and turn out onto a lightly floured surface. Let the dough rest for minutes, then roll and shape it in to a cylinder about 1 foot long. Coat a substantial baking sheet with the cooking spray and sprinkle using the cornmeal. Place the dough for the baking sheet, cover using the dish towel and allow it to go rise once more for Thirty minutes.
6. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with the inch of hot water and place it on the ground of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the perimeters of the oven with water. Carry on and spray every A few moments during the first Quarter-hour of baking time. Bake for any total of A half-hour or until the loaf sounds hollow when tapped.
This bread is baked and steamed simultaneously to make certain a shiny, thin crisp crust.
Nutty Whole-wheat Bread
1/2 of a 1/4 ounce envelope active dry yeast
1/2 cup warm milk (105 to 115 F)
4 teaspoons honey
1 cup sifted all purpose flour
2 cups unsifted whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon organic olive oil
1/2 cup warm water
Nonstick cooking spray
3 tablespoons chopped pecans
1 tablespoon yellow cornmeal
1 tablespoon milk
1. In a small bowl, combine the yeast, milk and honey. Let stand about A few moments or until bubbly, then stir before yeast dissolves.
2. In a sizable bowl, combine the all purpose flour, whole wheat flour, salt and pepper. Add some olive oil, water, along with the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured surface and knead until it really is smooth and elastic about 8-10 minutes.
3. Lightly coat a substantial bowl with the cooking spray. Shape the dough in a ball and place from the bowl. Turn the dough until it is coated on every side. Cover with a dish cloth and let the dough rise in a hot, draft free place until doubled in proportions about 1 hour.
4. While the dough rises, preheat the over to 325F. Spread the pecans with a baking sheet and toast inside the oven about 8 minutes. When the dough has doubled in space punch it down and let it rest for 10 minutes. Knead from the the pecans until these are evenly distributed.
5. Lightly coat the baking sheet in the kitchen space spray and sprinkle together with the cornmeal. Shape the dough in a ball, place it on the baking sheet and canopy with the dish towel. Let rise for the second time until almost doubled in proportions about 40 minutes.
6. Toward the end of the rising period, preheat the oven to 350F. Brush the top loaf with the tablespoon of milk. By using a sharp knife, slash a substantial X 1/4 inch deep across the top. Bake for 30 to 35 minutes or before loaf sounds hollow when tapped. This bread constitutes a superb breakfast toast.