This is a country style French Bread, nice and crusty.. and so delicious..
1 tablespoon active dry yeast
1 1/2 cups warm water
3 3/4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons cornmeal
In a small bowl, dissolve the yeast in 1/2 cup of the water. Pour the remaining water into a large bowl and add 1 cup of the flour and the salt. Add the yeast mixture and enough flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead for
10 minutes. Grease a large bowl with oil, drop the dough in, turning to coat the top. Cover with plastic until the dough doubles in size.
Punch the dough down and divide it in half. On a lightly floured surface, knead each half several times and roll into a snake. Pinch out any air bubbles, then place the snakes on a cookie sheet coated with the cornmeal. Cover and let rise until doubled, about 1 hour.
Preheat oven to 425 degrees, place a metal pan on the bottom rack of oven and pour 1 cup of hot water into the pan (this will create the steam to give your bread a crunchy crust). Using a sharp knife make four diagonal 1/4 inch cuts into the top of the loaves. Place the loaves in the oven. Bake for 20 to 25 minutes. Remove from the oven and cool. These loaves are best eaten the day they are made, or frozen.
1 1/2 cups warm water
3 3/4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons cornmeal
In a small bowl, dissolve the yeast in 1/2 cup of the water. Pour the remaining water into a large bowl and add 1 cup of the flour and the salt. Add the yeast mixture and enough flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead for
10 minutes. Grease a large bowl with oil, drop the dough in, turning to coat the top. Cover with plastic until the dough doubles in size.
Punch the dough down and divide it in half. On a lightly floured surface, knead each half several times and roll into a snake. Pinch out any air bubbles, then place the snakes on a cookie sheet coated with the cornmeal. Cover and let rise until doubled, about 1 hour.
Preheat oven to 425 degrees, place a metal pan on the bottom rack of oven and pour 1 cup of hot water into the pan (this will create the steam to give your bread a crunchy crust). Using a sharp knife make four diagonal 1/4 inch cuts into the top of the loaves. Place the loaves in the oven. Bake for 20 to 25 minutes. Remove from the oven and cool. These loaves are best eaten the day they are made, or frozen.
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