Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Makes 1 loaf, 10-12 slices
- 1 pkg. active dry yeast
- 1-1/4 cups warm water (110-115 degrees F)
- 2-3/4 to 3 cups bread flour
- 1 tsp. salt
Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours.
Punch down dough. On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center. Place, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour.
Slash top of loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until loaf is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool.