Recipe (click to expand)
1 tablespoon Sugar
Water 2 teaspoon Salt
Cornmeal 2 package Active dry yeast
5 cup All-purpose flour
Salad oil 1 tablespoon Butter or margarine
(42 min left), (H)elp, More? 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120ø to 130ø F.) (Butter or margarine does not need to melt.) (Actually, I use the microwave for this part -wp-) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
3. Beat in 1/2 cup flour to make thick batter; continue beating mixture
at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
4. Turn dough onto floured surface; knead until smooth and elastic, (42
min left), (H)elp, More? about 10 minutes, adding flour while kneading.
5. Cut dough in half; cover pieces with bowl; let dough rest for 20
minutes for easier shaping.
6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
7. On floured surface with floured rolling pin, roll each half into
15″ by 10″ rectangle. From 15″ side, tightly roll dough,
jelly-roll fashion; pinch seam to seal.
8. Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
9. Preheat oven to 425ø F. Meanwhile, remove loaves from (42 min left),
(H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
Contributed by Wesley (“Ain’t no beans in *MY* chili”) Pitts