This bread was pretty simple and good. It was an artisan type bread which DH loves, so he loved it. Nice and crisp on the outside. I've actually wanted to try it for a while, but never managed to. I somehow had a bit of extra time and wanted a side to our soup, and this won. Glad we tried it. If you want some great pictures of the process, check out the recipe shoebox link. It is great!
- 1 Tbs. dry, quick rising yeast
- 2 cups warm water (110-115 degrees)
- 1 Tbs. sugar
- 1 tsp. salt
- 4-5 cups all-purpose flour (NOTE: this will not be firm bread dough, but if the weather is humid and the dough is really sticky, you may need to add up to one extra cup of flour)
- olive oil (for greasing the pan)
- corn meal (for pan)
- 1/4 cup butter, melted
- Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended, but do NOT knead. Cover and let rise one hour or until double in size.
- Flour hands, remove dough from the bowl and place in 2 roughly equal rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. (NOTE: I usually only let it rise 20-30 minutes and still love the way it turns out!)
- Brush the tops and sides of the rounds with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes, or until golden brown. Remove from oven and brush tops and sides of rounds again with melted butter.