- 2 pkg active dry yeast
- 1 Tbsp sugar
- 1 cup warm water (100 to 115° approximately)
- 1/3 cup butter or margarine, cut into small pieces
- 3/4 cup hot water
- 2 tsp salt
- 5 1/2 to 6 cups all-purpose flour
- Cornmeal
- 1 egg white, lightly beaten
- Stir the yeast, sugar and warm water together in a large mixing bowl; let sit until yeast dissolves and starts to proof.
- Meanwhile, melt the butter in the hot water and let cool to lukewarm. Add the salt and combine with the yeast mixture.
- Stirring 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. (Don't be afraid if the dough seems rather soft and sticky. It will stabilize in the next step.
- Turn out the dough onto a lightly-floured board. Using a baker scraper or large spatula, scrape under the flour and dough, fold the dough over and press it with your free hand. Continue until the dough has absorbed enough flour from the board and is easy to handle.
- Knead for 2 to 4 minutes, being sure to keep your hands well floured as the dough will be a sticky.
- When the dough is soft, let sit for 5 or 6 minutes and then divide in two. Roll each half into a rectangle about 12 inches long and 8 inches wide.
- Starting from the wide end, roll this up quite tightly, pinching the seams as you roll.
- Butter one or two baking sheets well and sprinkle with cornmeal. Place the loaves on the sheet and let them rise in a warm, draft-free place until doubled in bulk, about 50 or 60 minutes.
- Preheat oven to 425°.
- Brush with the beaten egg white and bake in at 425° for 30 to 40 minutes or until the loaves are a rich golden color and make a hollow sound when you tap the top and bottom crust with your knuckles.
- Cool on a rack enjoy.
(Kittenkaboodles)
