“Cara is a wonderful woman on my cyber-playgroup. She makes this a lot despite having 2 preschoolers. She got it from someone by the name of Father Dominic. Times are guesses.”
2hrs 10mins
2 loaves

Ingredients Nutrition


  1. Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
  2. Stir in 2 cups of the flour; beat well.
  3. Let stand 10 minutes for yeast to develop.
  4. Stir in salt.
  5. Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
  6. Turn out dough onto a lightly floured surface.
  7. Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
  8. Dough should be smooth, elastic and not sticky.
  9. Oil the surface of the dough and put it in the rinsed mixing bowl.
  10. Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
  11. Punch down dough.
  12. Knead lightly.
  13. Form into two long loaves.
  14. Sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
  15. Let rise, uncovered, 10 minutes.
  16. Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
  17. Brush loaves with egg wash.
  18. Place on middle shelf of a cold oven.
  19. Place a shallow pan on the bottom shelf; pour hot water into pan.
  20. Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
  21. Remove from baking sheet and let cool on wire racks.
  22. Note: For the best results, this recipe requires bread flour.
  23. All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
  24. Notice the absence of oil or butter in the dough, which makes the bread crustier.
  25. This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!

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