Have you ever wondered what to cook because it seems like you make the same foods repeatedly? You don’t have to worry anymore. I’m going to share a recipe with you. It’s a Tuscan Bread recipe.

Ingredients

• 2 packages fast-rising dry yeast.
• 2 1/2 cups water (about 110 degrees)
• 6 1/2 cups unbleached white-bread flour (not all-purpose)
• 1/8 cup cornmeal or semolina flour (to flour the board)

Method

1. Dissolve the yeast in the water and let stand 5 minutes.
2. Add 4 cups of flour to make a batter,stirring to help it dissolve.
3. Beat for 10 minutes with the paddle of an electric mixer or until the batter pulls away from the sides of the mixing bowl. You can mix by hand if you prefer that.
4. Add the remaining flour and knead either by machine or by hand for about 5 to 15 minutes,depending.
5. Use the cornmeal or semolina flour to spread on the kneading surface, so the batter doesn’t stick.
6. You may need to add water to get moist, elastic dough batter.
7. Put dough into a bowl and cover with either a towel or plastic wrap.
8. Allow dough to rise until doubled, which can take up to 1-2 hours.
9. Punch dough down with fists, folding it over a few times to create a nice mound and let rise for about another one and a half hours.
10. After that punch dough down again with fists and cut into 3 equal sections, molding them into loaves as you go.
11. Place loaves on a floured cotton towel and dust them with a sprinkling of flour.
12. Cover loaves with another floured cotton towel.
13. Preheat oven to 450 degrees F.
14. Place a pan of hot water on the bottom oven shelf.
15. When the loaves have doubled in volume again, place them in the upper third of your oven, upside down.
16. The bottom will now be the top and vice versa.
17. Bake for about 25 minutes or until the crust begins to look a light golden brown.
18. The loaves should sound a bit hollow when thumped with a hand.
19. Take the loaves out of the oven and cool on a rack before slicing.

Last step is fun…Enjoy your Tuscan Bread!