- 2 packs active dry yeast
- 7 1/2 cups [1.05 kg] sifted all-purpose flour
- 1 tablespoon [15 mL] salt
- 2 1/2 cups [625 mL] warm water
- 1 egg white [optional]
- 1 tablespoon [15 mL] water
- Cornmeal
- Flour [optional]
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- Into a large mixer bowl, combine yeast, 2 1/2 cups [350 g] of the sifted flour and salt.
- Pour warm water into flour mixture.
- Beat at low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly.
- Beat for 3 minutes at high speed.
- Stir in 4 cups [560 g] of the remaining sifted flour, or enough to make a moderately stiff dough.
- Turn-out dough onto a lightly floured surface.
- Knead until elastic, for about 10 to 15 minutes, working in an additional 1/2 to 1 cup [70 to 140 g] flour.
- Transfer dough into a lightly greased bowl, turning once to grease its surface.
- Cover bowl; let dough rise into a warm environment until double in bulk, for approximately 1 hour.
- Punch dough down; let dough rise once more until double in bulk, for 30 to 40 minutes.
- Turn dough out onto a lightly floured surface; divide dough into 2 equal parts.
- Cover dough; let rest for 10 minutes.
- Roll each part into a 15 x 12-inch [38 x 30-cm] rectangle.
- Beginning at long side, roll-up rectangles tightly, sealing well as you roll.
- If desired, taper ends.
- Arrange each loaf diagonally, seam side down, onto a greased baking sheet, already sprinkled with cornmeal.
- Using a sharp knife, slip tops diagonally every 2 1/2 inches [7.5 cm], 1/4-inch [1-cm] deep.
- If desired, beat egg white until foamy; mix in water.
- Brush tops and sides of loaves with some of the egg white mixture
or,
for a crisp crust, brush with water only.
- Cover with a damp cloth, not touching loaves [drape cloth over inverted glasses].
- Let rise until double in bulk, for 1 to 1 1/4 hours.
- Bake into a preheated 375°F [190°C] oven, until lightly browned, for approximately 20 minutes.
- Brush breads with remaining egg white mixture, or water.
- Bake for 15 to 20 minutes more.
- Lightly cool, on racks.
- If desired, sprinkle with a little flour or with cormeal.
- Leave to cool completely.
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