1. Dissolve the yeast in the warm water. 2. Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook). 3. Add the salt water and the extra flour. 4. Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes. 5. If you need it a little bit more elastic, add a few drops of water. 6. Place dough on a slightly floured counter and cover with a large bowl. 7. Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours. 8. Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE. 9. Place on a baking sheet sprinkled with cornmeal. 10. Rise again. 11. Bake in upper third of your oven--putting a small pan of water on the bottom of the oven for a good crust (you can do this without the water too). 12. Bake 425-450 degree oven for 25 minutes. 13. Watch and if it is getting too brown, cover them with foil. ---------------------------------------------------------------------------
Nutrition
Ingredients
