Recipe - Country Bread Jb

1 tablespoon Active dry yeast
1 teaspoon Sugar
One fourth cup Warm water
5 cup Flour
1 tablespoon Salt
1 One half cup Warm water
Cornmeal

From: smudd@vstn1.math.uoknor.edu (stephanie)

Date: 5 Oct 1993 12:19 CDT
Dissolve 1 Tbs. active dry yeast and 1tsp. sugar in One fourth cup warm water and
let proof. Combine 5 cups flour and 1 Tbs. salt in large bowl, add yeast
mixture and another 1 One half cups warm water. Mix thoroughly, adding more
water if necessary. Turn out onto a floured board and knead for 1015 min.
until dough is soft, silky and elastic. Return to bowl cover and let rise
until double, about 1 hour. punch dough down and form into one round loaf
or two oblong loaves. Sprinkle base of baker with cornmeal. Place loaf in
baker and cover. Let rise for 1 hour. Cut 23 slashes in top of loaf and
brush with cold water. Cover baker, place in 450 over and bake for 15 min.,
reduce heat to 400 and bake another 3040 min. or until crusty, golden
brown. Cool on rack.

This recipe is from the WilliamsSonoma Autumn 1993 catalog.

When is says baker there is a add for a Instant Brick Oven. It looks like
a clay pot.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.