1 c Milk
1 tb Butter
1 tb Sugar
2 ts Salt
1 c Hot water
1 pk Yeast dissolved in 1 cup
-warm water
5 To 6 cups white flour
Cornmeal
1 Egg white
Scald milk and add butter, sugar, salt and hot water and allow to cool. Add
yeast dissolved in water. Add white flour to make a soft dough. Knead on
floured board until bubbles appear. Place in greased bowl and let rise
until double. Punch down and knead for 5 minutes and let rise again. Punch
down, divide dough in half, knead and shape into two long loaves. Sprinkle
cookie sheet with cornmeal and place loaves on it. Let rise to almost
double and bake at 375 F for about 30 minutes. After taking from the oven,
brush well with stiffly beaten egg white. Continue baking another 10
minutes or until golden brown.
THE COPPER KETTLE – Aspen, CO.
Yields
6 Servings