Steve had made this bread few weeks ago.
A very dense bread, but delicious.
Today from the Cooking Light recipe book, Rustic White Bread, also page 90.
Approx 12 slices.
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 cups bread flour, divided
1 teaspoon salt
1 teaspoon cornmeal
1 teaspoon water
1 large egg white, lightly beaten
Our addition to it is that we added a little bit of honey, about a tablespoon.
Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; [this is where we added the honey] stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. [We set the dough in the oven, covered, and placed a pan of warm water the rack under the dough. We got this from Alton Brown’s Good Eats] Gently press 2 fingers into dough. If indentation remains, dough has risen enough.
Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 450°.
Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.
Bake at 450° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
After it is cooled, place in a tightly sealed bag [we used a 2 gallon zip lock bag].
I really like it with some chive cream cheese. Steve likes it with honey. :)