Bread (French or Italian Style)

By Nalli

I found this on a bag of flour and used this recipe with elementary students in classrooms at #50 School (to identify sequencing steps) because it is so easy. We made butter (shaking heavy cream) to serve with it. Sage and Eli enjoy making it also!

Ingredients

• 1 T. sugar
• 1 T. yeast (1 packet)
• 1 T. salt
• 2 cups warm water (not over 110 degrees)
• 5 1/2 - 6 cups unbleached all-purpose flour
• Corn meal
• Boiling water

Preparation

Step 1

Add sugar and yeast to warm water and dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn cut onto floured surface to knead. Press dough away with heels of hands. After each push, rotate dough 90 degrees. Repeat process in rhythmic, rocking motion for about 3 minutes. Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes until bouncy and smooth. Place dough in bowl and turn over once to grease the top. Cover with damp towel or plastic wrap and let rise in warm place until doubled in bulk (1 to 2 hours). Punch down dough with hands and briefly knead to release gas bubbles. Cut in half and shape into 2 Italian or French style loaves. Place on cookie sheet generously sprinkled with corn meal. Let dough rest 10 minutes.
Lightly slash tops 3 or more times diagonally and brush with cold water. Place on rack in cold oven. Bake at 400 degrees for 35 - 40 minutes until golden brown and sounds hollow to the touch.