Not a very good diet food, but it looks yummy

Ingredients

2	cups water, lukewarm
1	tsp sugar
1	package active dry yeast (about 2 1/4 tsp)
1 1/2	tsp salt
5	cups flour, unbleached
5	tbsp olive oil (for dough)
1/3	cup olive oil (for drizzle)
2	cloves garlic, minced
1 1/2	tbsp fresh rosemary
2	tsp fresh thyme leaves
1/2	tbsp cornmeal (for dusting)

Directions

1. Pout the water into a large mixing bowl and stir in the sugar. Sprinkle yeast into the water and let dissolve for 5 minutes. Note: if the yeast doesn't start to bubble within 5 minutes start over with fresh ingredients.
   
   
2. Add the salt, 3 cups of flour and 2 tbsp olive oil to the yeast mixture and beat ingredients with a wooden spoon for 100 strokes. Set the mixture aside for 10 minutes.
   
   
3. Add the remaining flour about 1/4 cup at a time, beating. When the dough is too stiff to be stirred, turn it out onto a well floured surface. Using floured hands knead the dough for 8 to 10 minutes, using more flour if necessary to keep from sticking.
   
   
4. Pour 1 tbsp olive oil into the bottom of a large bowl. Roll the dough around in the oil to coat it and cover the bowl with plastic wrap. Set dough aside in a warm spot until it doubles in size, about 1 hour.
   
   
5. After the dough has doubled, punch it down and turn it out onto a floured surface. Knead it for 1 minute. Cut the dough in half and knead each half into a rectangle. Flatten each and set them on a floured surface to rest for 10 minutes.
   
   
6. While dough is resting lightly oil a large baking sheet. Then sprinkle a light coating of cornmeal.
   
   
7. Transfer the dough to the baking sheets. Press and stretch it into an oblong shape, about 1/2 to 3/4 inch thick, leaving 2 inches between loaves. Brush the tops of the loaves with 2 tbsp olive oil. Set dough aside to rise for 15 minutes. Heat oven to 100 degrees.
   
   
8. Combine 1/3 cup of olive oil with garlic, rosemary and thyme and stir.
   
   
9. Dimple the loaves with your fingers. Then sprinkle the oil mixture over them dividing evenly. Sprinkle loaves lightly with salt if desired.
   
   
10. Bake on center rack until tops are golden brown, 22 to 25 minutes. Transfer to wire racks. Cut each loaf into quarters and slice horizontally. Use for sandwiches.
    
    

Categories

Breads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Very low in sugar