Ingredients:
Set aside to proof
1/4 cup water
1 package yeast (2 1/4 tsp)
In Bosche or comprable mixer combine:
1 cup tepid water
1 tsp kosher salt
add to this the yeast after it foamy with bubbles and mix together.
Attach the dough hook into your mixer and mix in:
3 1/2 cups flour (add 1/4 cup at a time)
until the dough is soft and slightly sticky.
After dough rises you will need these two remaining ingredients
1 Tbsp corn meal
1 egg white
Let dough rise until doubled in a large bowl sprayed with pam about 1 hour.
Flour your rolling surface and punch down the dough and remove it from the bowl. Roll it into an 8 x 12 rectangle. roll the dough like a jelly roll from the long end down and pinch the ends together smoothly. Place on a baking sheet sprinkled with cornmeal seam side down.
Let dough rise again for another 45 minutes. Take knife and cut slits in the top and brush top with beaten egg white.
Bake at 425 degrees for 30 minutes.
