Crusty Peasant Bread
Source of Recipe
A friend
List of Ingredients
2 pkg. fast rising dry yeast
2-1/2 cups warm water
6-1/2 cups unbleached white flour
1 tsp. salt dissolved in one tespoon water
Cornmeal Recipe
Dissolve the yeast in water.
Let stand 5 minutes. Stir to disolve.
Put four cups of flour in bowl along with yeast and water..mix to form a batter. Beat for ten minutes. It will pull away from the sides of the bowl.
Add the salted water. Add the remaining flour and knead for 15 minutes. You may need to add water to get a moist
elastic dough.
Place dough on a plastic counter or on Saran wrap and cover with a large metal bowl. Let rise for 1 - 2 hours or until double in bulk. Punch down. Let rise for another 1- 1/2 hours.
Punch down again and make into 2 or 3 loaves. Place the loaves on a floured towel. Sprinkle the loaves with additional flour. Cover with a towel.
Preheat oven to 450 degrees. IMPORTANT:Place a pan of hot water on the bottom shelf. When the loaves have risen, remove one from under towel. Put it upside down on a wooden paddle sprinkled with cornmeal. Put it in the upper 1/3 of the oven. The crust is much crustier because of this process. You can use baking sheets, pizza stones or
bread bricks.
Bake in the oven for 25 minutes or until the bread is nicely browned and sounds hollow when you thump the bottoms of the loaves with your finger. Let cool completely on a rack before bagging...Makes 2 or 3 loaves
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