by Allen Herbert
( Alexandria, VA)
4 Cups Flour
1 1/4 Cup Warm Water
1/2 Tbsp Yeast
1 Tbsp Salt
Mix flour, water, yeast and salt for about 15 minutes.
Lightly coat the inside of a large bowl with olive oil.
Set the bowl aside covered with plastic wrap until the dough has tripled in volume (about 2 to 2 1/2 hours).
Knead the dough and shape into a loaf and place on a generously floured sheet of wax paper and cover with an oiled piece of plastic wrap. Allow it to rise until doubled (about 45 minutes).
Preheat the oven with a baking stone on the shelf to 500ºF.
Score the loaf deeply with a sharp knife, Place a pie tin filled with ice cubes on the floor of the oven and a coating of corn meal on the baking stone then slide the loaf off the wax paper and bake for 20 minutes.
Remove the pie tin from the oven and reduce the heat to 425ºF and bake until the crust is a rich brown (about 20 minutes).
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