My husband and I we have totally different outlooks on art and its definition. When he dresses our toddler, he comes out of the room with the worst outfits ever. I don’t know how he does it, he puts things together that should never ever been seen together. His excuse is “I’m not artistic”. I just find it hilarious because he is a genius in EVERY other domain.
While it is true that he doesn’t understand anything about colour/pattern matching he does make a pretty loaf. He has a special technique of rolling them and they always turn out to be gorgeous!
Also he plays the guitar like nobody’s business, he says it’s not an artistic skill but a technical skill… I disagree.
Makes 2 big loaves
- 1 ½ tbsp. quick rise yeast (or active dry yeast)
- 2 ½ cups warm water (105°F to 115°F)
- 1 tbsp. salt
- 1 tbsp. melted butter
- 7 c. all-purpose flour
- 2 tbsp cornmeal
- 1 egg white (optional)
- 1 tbsp. cold water (optional)
- In mixer bowl, dissolve yeast in warm water. Add salt and butter. Gradually add the flour and mix with dough hook until well blended and knead about 2 minutes longer (the dough will start to clean the sides of the bowl).
- Place dough in a greased bowl and cover with a clean damp kitchen cloth or plastic wrap. Let rise 1 hour (or until doubled in size).
- Punch dough down and divide in half. Roll on a floured surface with rolling pin and roll back tightly into a loaf. Place loaves on a greased and dusted (with cornmeal) baking sheet. Cover with damp kitchen cloth and let rise for 1 hour (or until doubled in size).
- Make diagonal cuts on top of each loaf with a sharp knife. Bake at 450°F for about 20 minutes (or 25 minutes if skipping the egg wash). Remove from oven.
- Optional: Beat egg white and water together with a fork, brush each loaf with the egg mixture. Return to oven and bake 5 minutes longer.
- Remove from baking sheets immediately and let cool on wire racks.