Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) package active dry yeast

  2. 1 cup warm water (110 degrees to 115 degrees)

  3. 2 tablespoons sugar

  4. 2 tablespoons vegetable oil

  5. 1 1/2 teaspoons salt

  6. 3 cups all-purpose flour Cornmeal

  7. 1 egg white

  8. 1 teaspoon cold water

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. ');


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