Ingredients
1/2 c. lukewarm water
1 pkg. yeast
1 Tbsp. sugar
2 tsp. salt
4 c. flour
cornmeal
egg white
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Batch dough method — store dough in fridge, bake fresh daily
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Revolutionary no-knead method — artisan bread, minimal effort
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Batch dough method — store dough in fridge, bake fresh daily
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Revolutionary no-knead method — artisan bread, minimal effort
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Combine water, yeast, sugar and salt in large bowl. Let stand 5 minutes; mix well. Gradually add flour to form stiff dough. Mix well until blended, about 2 minutes. Place in greased bowl and cover. Let rise in warm place (85° to 90°) until doubled in bulk, about 1 1/2 hours. Toss lightly on well-floured board to coat dough with flour. Divide in half; shape into 2 round loaves. Place in two 6-inch casserole dishes which have been greased and sprinkled with cornmeal. Cover; let rise until doubled (30 to 60 minutes). Brush with slightly beaten egg white. Bake at 400° for 40 to 45 minutes. Yield: 2 loaves.