Italian Bread

Name: Italian Bread
Ingredients: 2 cups luke warm water; 2 packets dry yeast; 2 teaspoons table salt; 5 1/2 -6 cups bread flour; (1-2 handfuls of semolina flour or corn meal); Olive oil; Coarse salt

7 ingredients

1 steps

Ingredients

2 cups luke warm water
2 packets dry yeast
2 teaspoons table salt
5 1/2 -6 cups bread flour
(1-2 handfuls of semolina flour or corn meal)
Olive oil
Coarse salt

Directions

1

["In a large bowl, sprinkle yeast over water and let stand five minutes until yeast is foamy. Add 2 tsps salt and 2 cups of bread flour; beat with wire whisk 10 minutes until elastic. Stir in remaining bread flour a half cup at a time until bread is stiff. Turn out on a lightly floured service and knead in as much of the remaining flour (and semolina flour) as possible.", "", "Lightly oil large bowl, turn dough until completely coated with oil. Cover with damp cloth and place in a warm dry place to rise until double (1 1/2 -2 hours). Alternatively, cover tightly with plastic wrap and place in refrigerator 6-8 hours or overnight; remove from refrigerator and bring to room temperature.", "", "Punch dough down and divide in two equal portions; let stand ten minutes. Grease a large (11\" x 17\"") jelly roll pan; sprinkle with cornmeal and shake to distribute evenly. Roll one portion of dough on a lightly floured surface either with a rolling pin or your hands until you have a 12\"" x 6\"" rectangle. Tightly roll dough on the long end to form long skinny baguette