“This bread is wonderfully crusty on the outside and has a chewy interior and is so delicious. Recipe courtesy of The New York Times Cookbook by James Beard.”
READY IN:
1hr
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly.
  2. Add flour, one cup at a time, beating it with a wooden spoon.
  3. You can also use the dough hook on an electric mixer at low speed.
  4. Add enough flour to make a fairly stiff dough.
  5. Shape dough into a ball, place in a greased bowl and grease the top.
  6. Cover with a towel and let rise in a warm place until doubled in bulk.
  7. Turn dough out onto a lightly floured board and shape into two round Italian style loaves.
  8. Arrange onto a baking sheet, heavily sprinkled with cornmeal and allow to rise for 5 minutes.
  9. Slash the tops of the loaves in 2 or 3 places with a knife or scissors.
  10. Brush the loaves with water and place them into a cold oven.
  11. Set the oven control at 400° and place a pan of boiling water on the bottom of the oven.
  12. Bake loaves until they are crusty and done for about 40 to 45 minutes.

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