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Directions
- Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
Add
honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until
dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of
water and pulse briefly.
Scrape dough out onto a lightly floured work surface and knead a
few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
For the
first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough),
cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size,
about 1 hour. (To make a suitable place, microwave 1 glass of water 2 minutes on high and
put the dough in the microwave with the heated water.)
For the second rising: When dough has
about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow
to rise again for about 1/2 hour.
To shape loaves: Return dough to work surface and flatten
with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an
oblong. To make small loaves, divide dough in half and shape each half into a round or oblong
loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the
loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double.
Preheat oven to 375° F.
Using a very sharp knife, razor etc., carefully (so loaf doesn't
deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion
as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be
irregular bulges in the crust.)
Bake in preheated oven until loaves sound hollow when tapped
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