Ingredients:
• 2.5 tsp – active Dry yeast
• 1/2 cup – warm water
• 1/2 tsp – Sugar (this feeds the Yeast and helps it grow faster)
• 3.5 cups – bread flour (can use all-purpose)
• 1 cup – water
• 1.50 tsp – salt
Method:
- Mix the yeast, sugar and the water in a large bowl or in the bowl of a stand mixer and let stand five minutes until the yeast flowers or begins to froth.
- Add to the bowl, bread flour, water and salt. Mix well and then knead by hand or on low speed five minutes until you have a slightly sticky dough.
- Place in an oiled bowl, turn once to coat, and let it rise, covered, at room temperature 2 hours.
- Punch down the dough and divide into two. If the dough is too sticky, sprinkle a little flour to make it easier to work with.
- Using the palms of your hand, roll each half into a long rope, about 10-12 inches in length.
- Lightly grease a large baking sheet and scatter 1-2 tsp of cornmeal on it (to keep the bread from sticking)
- Place the two ropes side by side, with at least 5 inches between them, on the sheet.
- Cover loosely with a kitchen towel and let rise at room temperature for 1.5 hours.
- Sprinkle some flour on the top of the loaves (this is decorative and therefore optional). With a very sharp blade, make 4-5 diagonal gashes along the length of each loaf.
- About half an hour before the loaves are fully risen, preheat the oven to 450 degrees. Place a baking stone (or unglazed ceramic tiles) on a rack in the middle of the oven.
- Just before you place the bread in the pan, spray the inside of the oven with water.
- Place the baking sheet on the baking stone or tiles. Close the oven. Spray the sides of the oven again with water five minutes later. (The water ensures a crusty loaf)
- Bake for a total of 25 minutes or until the loaves are golden-brown.
- Cool on a rack before cutting.
- Recipe courtesy: Holy Cow Vegan