lj posted 10/27/98
ITALIAN BREAD
1 pkg active dry yeast
1 cup warm water(105-115 degrees)
2 cups warm water
1 tbs salt
6-7 cups flour,divided
Preheat oven to 375.
Dissolve yeast in 1 cup of water;let stand
for 5 min.; meanwhile dissolve salt in 2 cups of water.
Put 5 cups of flour in a large bowl, add liquids, ix well. Add enough
flour to make a workable dough.
Knead on a lightly floured board for 10 min. or until dough is smooth and
elastic. Place in a greased bowl, cover, and allow to rise until doubled
in bulk.
Punch dough down and knead again for 5 min.; divide dough
into two balls, return to greased bowl, cover and let rise until doubled again.
Separate into two pieces of dough and roll each into an oblong shape.
Sprinkle cornmeal onto stone. and place the 2 loaves on the
Cover lightly and allow to rise until doubled. Brush tops with melted
butter.
Make one long slash about 1 inch deep and almost the entire length of
each loaf. Bake for 50-60 min. or until loaves are golden brown and bread
sounds hollow when tapped.