
 

2-1/4 teaspoons active dry yeast
2 cups warm water (110 
   degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon salt
                                        

                                        

                                        

                                       8 cups all-purpose
                                       flour
                                       1 tablespoon
                                       cornmeal
                                       1 tablespoon
                                       sesame seeds
                                       (optional)
                                       2 tablespoons
                                       cold water



Directions
1 In a large bowl dissolve the yeast in the warm water or 
   potato water. Add sugar and salt and mix well. Stir in 7 cups 
   of the flour.
2 On a well-floured surface, knead dough for 7 minutes, 
   incorporating in the last cup of flour. Place dough in a greased 
   bowl. Let rise until doubled.
3 Using a lightly floured board, form dough into 2 long 
   or round loaves. Sprinkle cornmeal on greased baking 
   sheet; place loaves on top. Slash top with a sharp knive. 
   Cover, and let rise until almost doubled.
4 Brush top of loaves with cold water. Sprinkle with 
   sesame seeds, if desired. Place in a cold oven.
5 Turn oven to 400 degrees F (200 degrees C). Bake for 45 
   minutes, or until nicely browned. Brush twice during baking 
   time with cold water.

May substitute 2 cups hard wheat flour as part of the 8 cup total AP flour
  

Allen Meyers, CEC
Certified Foodservice Consulting
http:www.yourfoodservice-doctor.com
chef1@glade.net