Ingredients
3
to 3 1/2 cups Gold Medal™ All-Purpose Flour
1
tablespoon sugar
1 1/2
teaspoons salt
1
package regular active dry yeast (2 1/4 teaspoons)
1 1/4
cups very warm water (120°F to 130°F)
1
tablespoon olive oil
Cornmeal
Preparation
In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until dough has doubled in size.
Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about 1/2 inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
