-
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!
