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Add about one-half of the
flour to the 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 to 10 minutes.
Knead dough by folding
opposite side over toward you. Using
heals of hands, gently push dough away.
Give it one quarter turn; always turn
the dough in the same direction. Repeat
process rhythmically 5 to 8 min. until
dough is smooth, elastic and shows small
blisters under surface when dough is
drawn tight; use as little additional
flour as possible.
Select a deep bowl
just large enough to allow dough to
double. Shape dough into a smooth ball
and place in greased bowl. Turn dough to
turn greased surface to top. Cover bowl
with waxed paper and towel and let stand
in warm place (about 80°F)
until dough is doubled, about 1½ to 2
hours.
Punch
down with fist. Knead on a lightly
floured surface, about 2 minutes. Divide
into two equal balls. Let stand covered
10 minutes.
Roll each ball of
dough into a 14x8-in. rectangle. Rollup
tightly into a long, slender loaf. Pinch
ends to seal. Place loaves on prepared
baking sheet. Cover loaves loosely with
a towel and set aside in a warn place
until doubled.
Bake at 425°F
10 min. Reduce temperature to 250°F and
bake for 1 hour, or until golden brown.
To increase crustiness, place a flat pan
on the bottom of oven and fill with the
boiling water at beginning of baking
period.
2
Loaves Bread |
