Ingredients

The following ingredients have 6 Servings
  • 3 cups lukewarm water
  • 1-1/2 tablespoons granulated yeast (1-1/2 packets)
  • 1-1/2 tablespoons kosher or other coarse salt
  • 6-1/2 cups unsifted (unbleached, all-purpose white flour,
 measured with the scoop-and-sweep method)
  • 2 tablespoons sugar (my addition, not in original recipe)
  • 2 tablespoons finely chopped rosemary (optional)
  • Cornmeal for pizza peel

Instruction

  • Mix in large bowl with a wooden spoon. Allow to sit for at least 2 hours.
  • Shape into loaves. Allow to rise for 40 minutes minimum.
  • Using plenty of flour, make slices into bread using a serrated knife.
  • This is when I brush away the flour and use egg white so bread bakes a golden brown.
  • Bake in hot oven in shelf in middle, 450 degrees on baking stone for 25 minutes.
  • Place bread in oven. Shut door. Open door and put one cup of water onto a tray that has been placed on any other shelf. Follow up with spraying sides of oven with water bottle.
  • Allow to cool for 15 minutes before cutting.