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Add about one-half the
flour to yeast mixture, and beat until
very smooth. Mix in enough remaining
flour to make a soft dough. Turn mixture
onto a lightly floured surface. Allow to
rest 5-10 minutes.
Knead the dough by
folding the opposite side toward you.
Using heals of hands, gently push dough
away. Give dough a quarter turn. Repeat
kneading process rhythmically until
dough is smooth and elastic. 5 to 8 min,
using a little additional flour as
possible.
Select a deep bowl
just large enough to allow dough to
double. Warm it or rinse in hot water
and dry; butter lightly. Shape dough
into a smooth ball and place in bowl.
Grease surface lightly
by turning ball in bottom of bowl. Turn
greased side up. Cover with waxed paper
and a towel. Let rise in a warm place
(about 80°F) until
doubled, about 1½ to 2 hours.
Punch
down with fist. Fold edges toward center
and turn dough over. Cover. Let rise
again until almost doubled, about 45
min. Punch down again; turn onto a
lightly floured surface.
Roll dough onto a
14x8-in. oblong. Roll up tightly into a
long slender loaf. Pinch ends to seal.
With palm of hands, gently roll dough
back and forth, pulling to lengthen and
taper the ends.
Place diagonally on
prepared baking sheet. Make diagonal
cuts with a sharp knife at 2-in.
intervals, 1/4 in. deep. Brush with part
of a mixture of. |
