| New Orleans French Bread
1 package of dry yeast
1 tablespoon of salt
1 tablespoon of sugar
2 cups of warm water
5-5 1/2 cups of flour
2 tablespoons of butter, melted
2 tablespoons of cornmeal | |
In a large bowl, dissolve the yeast, salt and sugar in warm water. Gradually stir in flour, adding only until the mixture refuses to absorb more. On a floured board knead the dough for 3-4 minutes. Transfer the dough to a greased bowl and brush the top lightly with butter. Cover with a damp cloth. Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk. Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess. Punch down the dough. Transfer the dough to a floured board and divide it into thirds. Roll each portion into an 8 x 13 inch rectangle. Roll each rectangle up from the long side, seal and shape ends. Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops. Brush lightly with melted butter. Let rise in a warm place about 45 minutes. Place the bread on the middle rack in oven. Place a pan of hot water on bottom of oven. Bake at 450ºF. for 5 minutes. Reduce oven temperature to 350ºF. and continue baking for 30 minutes. Makes 3 loaves. |
