Ingredients

The following ingredients have 24 Servings
  • 2 cups water (110F, comfortably warm)
  • 1 packet active dry yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 - 5 cups all-purpose flour (may need more but dough should be sticky)
  • coarse cornmeal for dusting the pan

Instruction

  • Start preheating the oven to 425F before you even take the ingredients out of the pantry.
  • Put the 110F water, yeast, and sugar in the bowl of your mixer.
  • Mix briefly, just until blended.
  • Set in a warm place for 10 minutes.
  • After ten minutes stir in the salt and 1 cup of the flour.
  • Using the dough hook mix on medium speed for about 2 minutes.
  • Add the rest of the flour, 1/2 cup at a time until you have a soft dough.
  • Knead for about 5 minutes until the dough is no longer sticky and dough is elastic.
  • Form the dough into 2 or 3 long loaves on a heavy cookie sheet dusted with coarse cornmeal.
  • Use a sharp knife to score (slice shallow gashes) in the top of the bread.
  • Allow the loaves to rise for ten minutes in a warm place if there is time. If not - just go straight to the next step.
  • Fill a 1 cup measure with ice and cold water
  • Put the loaves into the preheated oven and toss the ice on the oven floor.
  • Close the door quickly and don't open it until you are ready to take the bread out of the oven, 15 to 20 minutes later.
  • Cool slightly before cutting.