1) 4 c all purpose flour
2) 2 t salt
3) 2 c lukewarm water
4) 3 t sugar
5) 2 t active dry yeast
6) 2 T soft butter
Dissolve 4) in 3)
Sprinkle 5) over top, stand 15 min.
Whisk 1) in 2)
Stir up yeast and add to flour, mix till absorbed.
Cover, rise 1-2 hours till doubled.
Butter bowls. Use either one 2 quart bowl for 1 loaf or
split between two 1 or 1.5 quart bowls.
Use forks to punch down dough and remove from bowl,
separate into 2 if necessary.
Plop dough into bowls, rise 30 min.
Bake @ 425 for 15 mins.
Reduce heat to 375 bake 15-17 min longer.
Turn out loaves onto cooling racks.
NOTE: You can substitute 1 c graham flour or 1 c cornmeal for 1 c all purpose flour.
HINT: To make lukewarm water mix 1 1/2 c cold water with 1/2 c boiling water.
FOCACCIA: use a 9x9glass dish and 1 bowl or 1 9x13 glass dish.
Drizzle with 1 T olive oil or 2 T for large pan and shape dough to pan.
Use fingers to make dimples on surface.
Sprinkle with salt, basil & rosemary.
