Cooking Light
2 loaves, 24 servings (serving size: 1 slice)


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4 cups bread flour
1 1/4 cups warm water (105° to 115°)
2 teaspoons nonfat dry milk
1 package dry yeast (2 1/2 teaspoons)
1 teaspoon salt
2 tablespoons cornmeal
2 tablespoons bread flour


Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute.

Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a "slipper" shape. Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 425°.

Uncover dough. Bake at 425° for 25 minutes or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack.

Created date

January 1998

Nutritional Information

Calories 112
Caloriesfromfat 4 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 3.8 g
Carbohydrate 22.4 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 99 mg
Calcium 7 mg