1¼ cups water
2 teaspoon sugar
1 pack yeast
3 ½ cups flour
1 teaspoon salt
2 tablespoon cornmeal
No nutrition information available
Add sugar to warm water. When dissolved, add yeast. Wait for yeast to become foamy and creamy. Meanwhile, mix flour and salt by spoon in counter top mixer bowl. When yeast/sugar/water mixture is ready, add slowly to flour while running mixer on low speed using bread hook. When well blended, mix for 8 minutes. After 8 minutes, place dough in oiled bowl. Cover with a wet towel and leave in a warm place to rise for an hour. When dough has doubled, separate into 2 pieces. Roll one piece out into a square, then roll up like a jelly roll. Crimp edges together with fingers, turning ends under.Place on an oiled stone or pan that has been sprinkled with cornmeal, crimped side down.
Repeat with second piece of dough.Let these rise in a warm place for 30 minutes. After 30 minutes, preheat oven to 375. Brush loaves with olive oil, then cut slits across the top with serrated knife.
Bake in preheated oven for 20 minutes, or until golden.