Dry Ingredients
3 C bread flour
1 TBL dry yeast
1 TBL granulated sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
Wet ingredients
1 C warm water – approx 100-110º
1 tsp white vinegar
For later use
1 egg white mixed with 1 TBL water
1 C AP flour
2 tsp cornmeal
- Mix dry ingredients – blend to incorporate
- Mix in all wet ingredients
- Add additional AP flour until the dough starts to take shape
- Mix with a dough hook for a total of 10 minutes
- Pour onto floured surface and continue to work until springy
- Shape into a ball and put into a large glass greased bowl
- Turn once so that top has oil on it too
- Let stand until doubled in size
- Punch dough down and split in half
- Roll (with rolling pin) each half flat and into a long rectangle
- Roll (along the long side) into a long rope
- Grease a large baking sheet and sprinkle with cornmeal
- Place loaf (seam side down) on baking sheet
- Brush with egg wash
- Let rise about one hour
- With a very sharp knife, make 3-5 diagonal cuts across the top
- Bake at 350º for 20 minutes
- Take out and brush again with egg wash, then rotate and bake another 20 minutes
- Cool on a wire rack
