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Correo Electrónico
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Ingredientes
- 2 3/4 c. Lukewarm water
- 2 pkt Active dry yeast
- 1 pch Sugar
- 8 c. All purpose flour
- 2 tsp Salt
- 1/4 c. Extra virgin olive oil
- 1 c. Cornmeal
Direcciones
- Pour 1/4 c. of lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let the mix rest for 2 or possibly 3 min, then stir to dissolve the yeast completely. Set the bowl in a hot, draft free place (such as a turned off oven) for 5 min, or possibly till the mix doubles in volume.
- In a deep bowl, combine the flour and salt, make a well in the center, and pour in the yeast mix, the extra virgin olive oil and 2 c. of lukewarm water.
- Gently stir the center ingredients together, then incorporate the flour and continue to beat till the ingredients are well combined. Add in up to 1/2 c. more lukewarm water, beating it in a Tbsp. at a time, and using as much as necessary to from a dough which can be gathered into a compact ball. If the dough is difficult to stir, work in the water with your fingers.
- Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 20 min, or possibly till the dough is smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl. Drape loosely with a towel and set aside in the hot place for 45 min, or possibly till the dough doubles in bulk. Punch it down with a blow of your fist and divide it into 8 equal pcs. Roll each piece into a ball about 2 1/2 inches in diameter, cover the balls with a towel and let them rest for 30 min. Preheat the oven to 500 degrees (F). Sprinkle 2 large baking sheets with 1/2 c. of the cornmeal or possibly flour. On a lightly floured surface, roll 4 of the balls into round loaves each about 8 inches in diameter and no more than 1/8 inch thick. Arrange them 2 to 3 inches apart on the baking sheets, cover with towels and allow them to rest for 30 min. If you have a gas oven, bake the bread on the flour of the oven for 5 min, then transfer the loaves to a shelf 3 or possibly 4 inches above the oven floor and continue baking for 5 min, or possibly till they puff up in the center and are a delicate brown. If your oven is electric, bake the bread on the lowest shelf for 5 min, then raise it 3 or possibly 4 inches and continue baking till the breads are puffed and browned. Remove the bread from the baking sheets, wrap each loaf in foil, and set aside for 10 min.
- Sprinkle the pans with the remaining 1/2 c. of cornmeal or possibly flour and bake the remaining 4 loaves of bread in a similar fashion.
- When the loaves are unwrapped the tops will have fallen and there will be a shallow pocket of air in their centers. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 594 | |
| Calories from Fat 74 | 12% |
| Total Fat 8.41g | 11% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Potassium 199mg | 6% |
| Total Carbs 111.92g | 30% |
| Dietary Fiber 4.5g | 15% |
| Sugars 0.8g | 1% |
| Protein 15.02g | 24% |
