(2 loaves)
This is a good dough for pizza or calzone as well. The bread loaves are shaped as a typical french baguette, long and narrow. Ralph used a two-loaf perforated aluminum bread pan for this bread, and he also used it for making dough for Calzone Pugliese.
Ingredients:
- 1 pkg active dry yeast (or 2-1/2 tsp yeast)
- 1-1/2 cups warm water
- 2 T. melted unsalted butter, cooled to room temp
- 4 cups all-purpose flour
- 1 cup cake flour
- 2 tsp salt
- 1 T. sugar
- cornmeal
- for glazing the loafs: 1/2 tsp salt and 1 beaten egg
Dissolve yeast in warm water in a large bowl. After several minutes, add melted butter.
Combine flours, salt and sugar in another bowl. Mix the flour mixture into the yeast mixture, one cup at a time, until you have a stiff dough. Place dough on a lightly foured board and knead until no longer sticky - about 8-10 minutes. Place it in a lightly oiled bowl, turning the dough over to coat the entire surface of the dough with the oil. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Turn out the dough on a lightly foured board. Divide in half. Roll each half out to desired length, then lightly roll up to form the loaves. Pinch seams, and place seam side down (with the ends also pinched under).
Sprinkle the loaf pan with cornmeal, and places loaves in the pan. Slash the tops of each loaf with a knife about 3 or 4 times, on the diagonal. Cover and let rise until doubled.
Beat egg and salt together for the glaze. Brush each loaf with the glaze. Place into a 400 preheated over and bake 30-35 minutes, until the loaves are brown and sound hollow when tapped. Remove the pan and cool on racks.