Ingredients
2 packages [8 grams each] active dry yeast OR 2 cakes compressed yeast
2 1/2 cups water
1 tablespoon salt
7 1/4 to 7 3/4 cups sifted all-purpose flour
For coating
Yellow corn meal
Egg-wash
1 slightly beaten egg white
Directions
In large bowl, soften active dry yeast in warm water or compressed yeast in lukewarm water.
Stir in 2 cups of the flour; beat well.
Add salt. Then stir in about 4 1/2 cups of remaining flour. (Dough will be stiff.)
Turn out on lightly floured surface.
Cover; let rest 10 minutes.
Knead 15 to 25 minutes or till very elastic, kneading in remaining 3/4 to 1 1/4 cups flour. (Longer kneading gives typical crust.)
Place dough in lightly greased bowl, turning once to grease surface.
Cover; let rise till double, about 1/2 hours.
Punch down; let rise again till double, about 1 hour.
Turn out on lightly floured surface.
Divide in half; form two balls. Cover, let rest 10 minutes.
Shape Long Loaves or Round Loaves. Place on greased baking sheets sprinkled with corn meal (gives crunch bottom crust.)
Add 1 tablespoon water to egg white; brush over top and sides of loaves.
Cover with damp cloth, but don't let it touch dough.
(Make tent by placing cloth over tall tumblers.)
Let rise till double, 1 to 1 1/2 hours.
When ready to bake, place large shallow pan on lower rack of oven; fill with boiling water. (Makes crust crisper.)
Bake loaves at 375 degrees F till light brown, about 20 minutes.
Brush again with egg-white mixture.
Bake about 20 minutes longer or till nicely browned.
Cool.
Makes 2 loaves.
Long Loaves: Roll each half of dough in 15X 12-inch rectangle, about 1/4 inch thick. Beginning at long side, roll up tightly, sealing well as you roll. Taper ends. Place each loaf diagonally, seam side down, on baking sheet prepared as in recipe. With sharp knife, make diagonal cuts 2 1/2 inches apart (1/8 to 1/4 inch deep).
Round Loaves: Place the two balls of dough on large baking sheet prepared as above. With sharp knife score loaves, making 4 shallow cuts, 1 inch apart, across top, then making 4 crosswise cuts.
Notes
This recipe was taken from "Meals with a Foreign Flair" which was put together by "Better Homes and Gardens" and published by Meredith Press in 1963. For the complete copyright-free cookbook see www.archive.org. Photo of store-bought-Lazio-style bread: Mary Melfi. |
