Tuesday, June 18 2013, 10:06 AM MDT
As Aired On August 30, 2012
Recipe Courtesy Of Jenine Abegg
1-1/2 tablespoons Fleischmann's Active Dry Yeast
1-1/2 tablespoons kosher salt
1 tablespoon dry Italian seasoning
3 cups hot water
6-1/2 cups bread flour
Sprinkle of cornmeal
1.) In a large plastic bowl, mix 1-1/2 tablespoons of Fleischmann's active dry yeast and 1-1/2 tablespoons kosher salt into 3 cups hot water. Sprinkle in 1 tablespoons dry Italian seasoning. Stir in 6-1/2 cups bread flour, mixing with a wooden spoon until there are no dry patches. Do not over mix. Cover with loose plastic wrap that has been sprayed with cooking spray.
2.) Let the dough rest for 2 to 5 hours in a dry warm place.
3.) After the 2 to 5 hours bake or refrigerate. Dough will last for up to 2 weeks in refrigerator.
4.) Cut off half of dough with a serrated knife. Turn the dough in hands to lightly stretch the surface, Treating a smooth top and lumpy bottom. Put dough on parchment paper that has been sprinkled with cornmeal and either spray or rub your dough with oil. Let rest and rise for 40 minutes.
5.) Preheat oven to 450 degrees and place your Dutch oven (minus the lid) in there to preheat for at least 20 minutes. Place Dutch oven on the bottom rack and remove other rack from oven.
6.) Open oven, lift parchment paper carefully and place in Dutch oven. Put lid on and bake for 15 minutes. After 15 minutes, remove the lid and finish cooking. When bread comes out, brush with extra virgin olive oil or butter.
(Copyright 2012 Broadcasting Group.)