This past Friday, a dear friend initiated me in the art and science of baking bread. Did you know that kneading "evenly distributes and activates the gluten so the bread will rise"? I told you there was science...
I'm thankful that after reading the first few chapters of William Davis' book I can still enjoy a generous slice of warm bread!
The recipe below is taken from "Beard on Bread," a tiny tome that's bursting with wheaty goodness.
Italian Feather Bread
(*Recipe makes two 12-inch baguettes.)
2 Packages active dry yeast
1 Tablespoon granulated sugar
1 Cup warm water
1/3 Cup butter
3/4 Cup hot water
2 Teaspoons salt
6 Cups all-purpose flour
cornmeal
1 egg while (or 1 Tablespoon butter)
Directions
In a large bowl, mix the dry yeast, sugar and warm water. Set aside to proof.
Meanwhile, cut the butter into small pieces and melt them in the hot water. Set aside to cool to lukewarm. Then, add the salt, and pour into the large bowl. Stir vigorously with a wooden spoon.
Add the flour, 1 cup at a time, until the dough almost comes away from the sides of the bowl. The dough will look rather soft and sticky.
Knead for 4 minutes on a lightly floured board.
Let the dough rest approximately 5 minutes. Divide it in two.
Roll each half into a 12x8-inch rectangle. Starting from the wide end, roll up (like a cinnamon roll) quite tightly. Pinch the seams as you roll.
Butter a baking sheet well and sprinkle with cornmeal. Place the loaves on the sheet and allow them to rise in a warm place for about an hour.
Preheat the oven to 425 degrees F.
Brush loaves with a lightly beaten egg white.
Bake until golden brown, about 35 minutes.
While we're on the subject of bread, isn't this tote super cute?
An ideal carryall for farmer's market runs.
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