Homemade Bread
- 1 Tbsp. active dry yeast (slightly more than 1 envelope)
- 2 to 2 1/4 c. bread flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. sugar
- 1 1/4 c. room-temperature water
- 1/3 c. whole-wheat flour
- 1 to 2 Tbsp. cornmeal
- Combine yeast, 1 cup bread flour, salt, sugar and water in a bowl of heavy-duty electric mixer. Beat 2 minutes with flat beater. Add whole-wheat flour. Beat hard 2 minutes longer. Change to dough hook. Gradually add remaining 1 to 1 1/4 cups bread flour and beat to form soft, but not sticky, dough. Cover dough with dish towel. Set aside at room temperature 4 hours, punching dough down about once per hour. When rising time is finished, punch down once more. Divide into 2 portions. Shape into 2 round loaves. Place on baking sheets dusted with cornmeal. Cover with dish towel and set aside to rise at room temperature 1 hour. Bake at 450u0b0 for 10 minutes. Spray loaves with water. Reduce heat to 350u0b0 and bake until light and crusty outside and browned on bottom, about 15 minutes longer. Cool breads on wire rack. Makes 2 loaves.
active dry yeast, bread flour, salt, sugar, water, flour, cornmeal
Taken from www.cookbooks.com/Recipe-Details.aspx?id=42103 (may not work)