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7 g sachet dried yeast 1 tablespoon olive oil
1/4 cup warm water 1 cup warm water extra
3-3 1/2 cups unbleached cornmeal or flour, extra
plain flour
1 teaspoon salt GLAZE
1 tablespoon honey 1 tablespoon water
1/2 tablespoon salt
Sprinkle a baking tray with cornmeal. Dissolve yeast in warm water.
Cover with a clean cloth and leave in a warm place for about 5
minutes or until frothy. Sift 3 cups of flour with salt into a large
bowl; make a well in the centre. Pour in yeast, honey, oil and extra
water. Using a wooden spoon, stir until mixture is well combined
and forms a rough ball. Turn out onto a lightly floured surface and
knead for 10 minutes or until dough is smooth and elastic.
Add remaining flour as necessary to form a smooth dough.
Place dough in a large, lightly oiled bowl; brush surface of dough
with oil. Cover with cloth and leave in warm place for 1 hour or
until well risen. Punch down dough and knead for 1 minute.
Shape dough into a smooth 18 cm ball, place on prepared tray and
flatten top. Using a sharp knife, slash top of dough with 1 cm deep
cuts at 3 cm intervals in a criss-cross pattern. Cover with cloth
and live to rise in a warm place for 1 hour or until well risen.
Preheat oven to 180 C. Place a shallow baking dish containing 2 cups
water in bottom of oven (This helps form a hard crust on bread).
Brush dough with glaze of combined water and salt; sprinkle with
cornmeal or flour. Bake 35-40 minutes or until base sounds hollow
when tapped. Cool on a wire rack.
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