-
Stir together 1 cup warm water
(105°F to 115°F) and the yeast. Let stand about
3 minutes or until mixture looks creamy. Stir in
the 2 cups
flour,
1/4
cup at a time; stir in milk and sugar. Cover and
let stand in a
warm place for 4 to 24 hours or
in the refrigerator for up to 4 days.
-
Add 1 3/4 cups warm water (105°F
to 115°F), the oil, rosemary, garlic, and 2
teaspoons salt to yeast mixture; beat with an
electric mixer on low speed until combined. Beat
in as much of the 7 1/2 to S cups flour as you
can with mixer, adding 1 cup at a time.
-
Using a wooden spoon, stir in as
much of the remaining flour as you can. Turn out
dough onto a lightly floured surface. Knead in
enough of the remaining flour to make a
moderately stiff dough that is smooth and
elastic (6 to S minutes total). Shape into a
ball.
-
Place dough in a greased bowl;
turn once to grease surface. Cover; let rise in
warm place until double (about 2 hours).
-
Grease a large baking sheet;
sprinkle with cornmeal. Punch down dough. Turn
out onto a lightly floured surface. Divide in
half. Cover; let rest for 10 minutes. Shape each
half into a round 7 inches in diameter. Place on
the prepared baking sheet. Cover; let rise until
nearly double (about 30 minutes).
-
Preheat oven to 400°F. Adjust two
oven racks so one is in the lowest position and
the other is in the middle of the oven. Place a
broiler pan on bottom rack while oven preheats.
When pan is hot, pour about 1 cup hot water into
pan. Rub loaves lightly with flour. Cut a
crisscross design in each loaf, about 1/4 inch
deep. Place bread on the middle rack.
-
Bake for 40 to 50 minutes or
until loaves sound hollow when tapped. If
necessary to prevent over browning, cover with
foil for last 10 minutes of baking. (Water in
pan will evaporate after about 10 minutes of
baking time; remove dry pan from oven.) Transfer
loaves to wire racks to cool.
Italian
Recipes - Italian Country Loaves Recipe