A Recipe by Jaine Sirieys
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Ingredients:
1 Cup Warm Water 2 Tbl Olive Oil 3 Cups Flour 2 Tsp Sugar 1/2 Tsp Salt 1 Package of Yeast (2 Tsp) Cornmeal for Cookie Sheet Egg White
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Directions:
Mix together all ingredients and hand kneed until smooth, about 10 minutes. Let rise in a covered bowl for 30-40 minutes. Punch down and let rise for another 15 minutes. Spread cornmeal on cookie tray and shape bread into baguette shape. Cover and let the dough double in size. Brush the dough with egg white and then bake 25-30 minutes @ 375. Bread is done when it sounds hollow when you knock on the bottom. |
