Title: Country Bread #1
Categories: Bread
Yield: 12 Servings

1 tb Active dry yeast
1 ts Sugar
1/4 c Warm water
5 c Flour
1 tb Salt
1 1/2 c Warm water
Cornmeal

From: smudd@vstn1.math.uoknor.edu (stephanie)

Date: 5 Oct 1993 12:19 CDT
Dissolve 1 Tbs. active dry yeast and 1tsp. sugar in 1/4 cup warm water and
let proof. Combine 5 cups flour and 1 Tbs. salt in large bowl, add yeast
mixture and another 1 1/2 cups warm water. Mix thoroughly, adding more
water if necessary. Turn out onto a floured board and knead for 10-15 min.
until dough is soft, silky and elastic. Return to bowl cover and let rise
until double, about 1 hour. punch dough down and form into one round loaf
or two oblong loaves. Sprinkle base of baker with cornmeal. Place loaf in
baker and cover. Let rise for 1 hour. Cut 2-3 slashes in top of loaf and
brush with cold water. Cover baker, place in 450 over and bake for 15 min.,
reduce heat to 400 and bake another 30-40 min. or until crusty, golden
brown. Cool on rack.

This recipe is from the Williams-Sonoma Autumn 1993 catalog.

When is says baker there is a add for a Instant Brick Oven. It looks like
a clay pot.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.