v
6
cups all-purpose flour
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3
packages active dry yeast
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1
1/2 teaspoons salt
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2
cups warm water (110 degrees F/45 degrees C)
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1
tablespoon cornmeal
For the top
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6
tablespoons butter, melted4 cloves of garlic, minced
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1/2
teaspoons basil
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1/2
teaspoons pepper
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1/2
teaspoons oregano
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1/2
teaspoons rosemary
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1/2
teaspoons red pepper flakes (optional)
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Any
type of cheese your little bread-baking heart desires (I used mozzarella, I’d
suggest either that or parmesan)
Directions
vIn
a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water,
and beat until well blended. Stir in as
much of the remaining flour as you can, you may not end up using all six cups
and that’s okay, it’ll still be awesome!
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On
a lightly floured surface, knead in enough flour to make a stiff dough that is
smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball.
Place dough in a greased bowl, and turn once. Cover with a kitchen towel, and
let rise in a warm place until doubled.
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Punch
dough down, and divide in half. Turn out onto a lightly floured surface. Cover,
and let rest for 10 minutes. Roll each half into large rectangle, or circle, or
really whatever shape.
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Grease
a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on
the prepared baking sheet. Cover with a damp cloth. Let rise until nearly
doubled, 35 to 40 minutes.
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With
a very sharp knife, make 3 or 4 diagonal cuts across top of each loaf. Melt the
butter with the minced garlic for a minute and a half in the microwave, add the
remaining herbs. Evenly spread the herbs and butter on top of the dough.
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Bake
in a preheated 375 degrees F (190 degrees C) oven for 15 minutes. Brush again
with herb and butter mixture, and sprinkle as much cheese as you like on top.
Bake for an additional 15 to 20 minutes, or until bread tests done. If
necessary, cover loosely with foil to prevent over browning. Remove from baking
sheet, and cool on a wire rack. And then eat it!
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