Tuesday, January 11, 2011

Italian Bread

2 cups warm water
1 TBSP yeast
1 TBSP evaporated cane juice
1 1/2 tsp sea salt
1 TBSP extra virgin olive oil
4 1/2 cups flour

Combine warm water, yeast, and ECJ in a large glass bowl and allow to proof for 5 minutes. Add salt and olive oil. Gradually stir in flour. Knead until smooth, then cover and let rise in a greased bowl until doubled in size. Punch down and shape into 2 long loaves or place in greased French bread loaf pans or on a cookie sheet. Let rise again, until doubled. Bake at 400˚ for 20 minutes, then cool on racks.

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