Ingredients
Method
- Grease one large bowl with a light coating of olive oil.
- Fill your mixing bowl with hot water and dump it out. This will warm the bowl.
- Add 2 ½ cups warm water to the bowl. Add the yeast. Let stand for 5 minutes.
- Add salt, butter, and flour. Mix well. (If using a stand mixer, mix for about a minute.)
- Knead for 10 minutes. (If using a stand mixer, knead for 2 minutes on power level 2.) Dough will be sticky.
- Place in the greased bowl and turn to grease the top. Cover. Let rise in a warm place for about an hour.
- Punch dough down and divide in half. Roll each half into a 12 x 15 inch rectangle. Roll tightly from the longest side. Tuck ends under.
- Grease baking sheets and sprinkle with cornmeal. Place the rolled dough on the baking sheet. Cut small slits diagonally in the top. Cover and let rise for about an hour.
- Bake at 450°F for 25 to 35 minutes. Bread is done when you tap it and it sounds hollow.
Nutrition
Notes
A French bread pan works beautifully for this, but a baking sheet is fine.
Very low in cholesterol and sugar, low in saturated fat, and high in selenium and thiamin.