23/4 – 3 cups of all-purpose flour 1 tsp salt 1 pkg *Red Star Quick Rise yeast 11/4 Water Cornmeal for pan Oven at 425F
In medium mixing bowl, combine 11/2c flour, yeast, and salt. Heat water to 120-130 degreesF. Add it to flour mixture. Blend at low speed with mixer til moistened. Beat 3 minutes at medium speed gradually adding enough flour to make a firm dough. Knead on floured surface til smooth and elastic about 5-8 minutes– this is where I used my little mixer with the dough hooks.
Place dough in a greased bowl and turn to grease top. Cover and let rise at room temperature until almost double –about 30-40 minutes. If you don’t have a warm place, heat a heavy pan (then turn off heat source) and set the covered bowl on the pan.
Punch down dough. On a lightly floured surface pat or roll dough to a 12X6 rectangle. Starting with longer side roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased baking pan coated with corn meal. Cover and let rise at room temperature until indentation remains when lightly touching side of loaf – about 30-40 minutes.
With a very sharp knife make 2-3 diagonal slashes across the top of loaf. Spray or brush loaf with cold water . Bake a 425F for 25-30 minutes. Spray or brush loaf with water several times during the first 15 mintes for a crisp crust. Enjoy — try not to eat the whole thing in one sitting.