An ancient family recipe
7 cups of white flour or 6 to 6 1/2 cups whole wheat flour
1/2 to 1 cup cooked oatmeal porridge (optional)
2 Tablespoons, yeast
1 Tablespoon sugar
1 Tablespoon olive oil
2 1/2 cups water
1 Tablespoon salt
1 egg white mixed with 1 Tablespoon water
cornmeal for dusting
YIELD: 3 to 4 loaves
COURSE: Bread and Baking
- Proof 2 Tablespoons yeast with 1 Tablespoon sugar in 1/2 cup of warm water. Add the rest of the water. Beat in 1/2 of the flour with the salt and olive oil.
- Knead in the rest of the flour and the oatmeal, if using. Let rise until doubled in bulk. Crunch down and shape into 3 or 4 loaves. Slash the tops and coat them with the egg white mixture. Let rise until almost double in bulk.
- Heat oven to 350 degrees. Bake on a greased pan that has been dusted with cornmeal for approximately 45 minutes.