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Continental Bread

Taste.of.Spain's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Flour 6 Cup (96 tbs)
  Cornmeal 2 Tablespoon
  Egg white 1 (Unbeaten)
Directions

Stir yeast in water until dissolved.
Add sugar, salt, and 3 cups flour.
Stir to mix; beat until smooth.
Work in 2 1/4 cups more flour with your hands.
Sprinkle some of remaining flour over flat surface.
Turn dough onto floured surface; knead until smooth, about 10 minutes.
If dough sticks to surface, add more flour.
Shape dough into smooth ball.
Place ball in greased bowl; grease top.
Cover; let rise until double in bulk.
Punch down.
Turn the dough onto lightly floured board.
Divide into 2 equal portions.
Roll each portion into 15 x 10-inch oblong.
Beginning at widest side, roll dough up tightly.
Pinch edges together.
Taper ends by gently rolling dough back and forth.
Place loaves on greased baking sheets sprinkled with cornmeal.
Cover; let rise in a warm place about 1 hour or until doubled in bulk.
With sharp razor make diagonal cuts on top of each loaf.
Brush with unbeaten egg white.
Place loaves in cold oven in which pan of boiling water has been placed.
Set oven at 450°F; bake loaves about 35 minutes or until golden crust has formed.
Remove from oven; cool on wire rack.

Recipe Summary

Cuisine: 
Spanish
Method: 
Baked

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