1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
1/4 ts Sugar
3 c White flour
Cornmeal
In a medium sized bowl, warmed, dissolve yeast in water & add salt,
oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c
flour. Combine 1/2 c flour with the other ingredients. Set side in a
warm area for 15 to 20 minutes.
Flour a board with the rest of the flour & turn out the dough. Knead
till it is no longer sticky. Flatten it with the palms of your
hands. Fold in half & in half again. Roll until it is 10 1/2 inches
long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a
brush to oil the surface. Slash the top of the dough with a sharp
knife & allow to proof for 30 minutes or so.
Preheat oven to 375F & bake for 20 minutes. Remove from oven &
spread the surface with water, using a brush. Continue to bake for
30 to 35 minutes.
Anne Lerner, “Breads You Wouldn’t Believe”
Yields
1 servings