This is from the MyRecipes.com website...
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Rustic White Bread
Yield: 12 servings
(serving size: 1 slice)
* 1 package dry yeast (about
2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 cups bread flour, divided
* 1 teaspoon salt
* Cooking spray
* 1 teaspoon cornmeal
* 1 teaspoon water
* 1 large egg white, lightly
beaten
Preparation
Dissolve the yeast in 1 cup warm
water in a large bowl, and let
stand for 5 minutes.
Lightly spoon flour into dry
measuring cups; level with a knife.
Add 2 3/4 cups flour and salt to
yeast mixture; stir until a soft
dough forms.
Turn dough out onto a floured
surface.
Knead until smooth and elastic
(about 8 minutes); add enough of
remaining flour, 1 tablespoon at
a time, to prevent dough from
sticking to hands (dough will
feel tacky).
Place dough in a large bowl coated
with cooking spray, turning to
coat top.
Cover and let rise in a warm place
(85° F), free from drafts, 45 minutes
or until doubled in size.
(Gently press 2 fingers into dough.
If indentation remains, dough has
risen enough.)
Punch dough down.
Cover and let rest 5 minutes.
Shape dough into a 6-inch round;
place on a baking sheet sprinkled
with cornmeal. Lightly coat surface
of dough with cooking spray.
Cover and let rise 45 minutes or
until doubled in size.
Preheat oven to 450° F.
Uncover dough.
Combine 1 teaspoon water and egg
white, stirring with a whisk;
brush over dough.
Make 3 (4-inch) cuts 1/4 inch
deep across top of dough using
a sharp knife.
Bake at 450° F for 20 minutes or
until bread is browned on bottom
and sounds hollow when tapped.
Remove from pan; cool on a wire
rack.
Kathryn Conrad, Cooking Light
JANUARY 2003
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