Spanish Peasant Bread

1. 1

   Dissolve yeast in 2/3 C water.

2. 2

   Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.

3. 3

   Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.

4. 4

   Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.

5. 5

   Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.

6. 6

   Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.

No additional tips available.