-
1
You will also need: electric mixer with paddle and dough hook attachments.
-
2
Using an electric mixer with a paddle attachment, combine 2 cups of sifted flour, ginger, salt, sugar, and yeast.
-
3
With the mixer on medium-low speed, add in the warm water, mix for 1 minute, then increase speed to medium-high and mix until it is smooth, about 2 to 3 minutes.
-
4
Reduce speed to medium, then add another 1 1/2 cups flour- dough should begin to be too dense for the paddle attachment.
-
5
Remove paddle from the mixer, scrape the dough from it into the bowl, and attach the dough hook to the mixer.
-
6
On low speed, gradually add the remaining flour and let the mixer knead the dough until smooth and elastic, about 8 to 10 minutes, occasionally sprinkling the sides of the bowl with a little flour if the dough sticks.
-
7
With your hands covered with soft butter, remove the dough from the bowl and pat into a buttered ball in another large glass bowl; cover with a towel or plastic wrap and let rise for about 1 hour or until double in size.
-
8
Grease baking sheet with 1 tablespoon melted butter, then dust with cornmeal.
-
9
Punch down the dough and turn it out onto a lightly-floured board; form into 1 large or 2 smaller loaves.
-
10
Place loaves on buttered and dusted baking sheet and brush top (s) with ice water; make three or four diagonal slashes on top of dough, then let rise again until doubled, about 1 hour.
-
11
Preheat oven to 475u00b0F; in the lower rack of the oven, place a shallow pan containing the boiling water.
-
12
Brush the top of the dough with remaining melted butter.
-
13
Bake dough on upper rack of oven for 7 minutes at 475u00b0, then reduce oven temperature to 350u00b0 and bake for 35 to 40 minutes or until crust has reached the preferred color and texture.
-
14
Remove bread from oven and transfer to a cooling rack; serve warm or at room temperature.
