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RECIPE INGREDIENTS 4 cups bread flour Basic Sponge, at room temperature (see recipe) 1 1/4 cups warm water (105 degrees to 115 degrees) 2 teaspoons nonfat dry milk 1 package dry yeast (2 1/2 teaspoons) 1 teaspoon salt 2 tablespoons cornmeal 2 tablespoons bread flour RECIPE METHOD Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a "slipper" shape. Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 minutes or until doubled in bulk. Preheat oven to 425 degrees F. Uncover dough. Bake at 425 degrees F for 25 minutes or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack. Serving size: 1 slice
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