Recipe - Quick Italian Bread

2 One fourth teaspoon Active dry yeast
7/8 cup Warm water
2 One half cup Unbleached Bread Flour
1 One half teaspoon Sugar
1 One half teaspoon Salt
Cornmeal to sprinkle on
baking sheet

Proof yeast and One half tsp sugar in 7/8 cup warm water for 10 minutes in a
warm place. In processor, mix flour, remaining 1 teaspoon sugar and salt
for 20 sec. With processor running, pour in the yeast mixture in a
continuous stream. Dough should combine and come clean from the sides of
the bowl within a few seconds. Add more warm water by the teaspoon if
necessary. After dough combines, let processor run (to knead) for 3040
seconds. Remove dough and roll it with your hands to about 18 inches long.
Place on sheet that has been sprinkled with corn meal (to prevent dough
from sticking). Cover loosely with oiled plastic wrap. Allow to rise in
warm place for about 45 minutes. Preheat oven 375. Remove plastic and
diagonally slash loaf w/sharp knife at about 3inch intervals. Place in
oven. Spray loaf with water or place a pan of warm water in the rack
beneath and bake for 20 min or until lightly browned Originally posted to
the Foodwine List by Gretl Collins and formatted by Carole Walberg.

Recipe by: The Pleasures of Cooking Posted to TNT Prodigy's Recipe
Exchange Newsletter by "Bob & Carole Walberg" walbergr@mb.sympatico.ca
on Apr 30, 1997