Crusty Country Loaf

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Ingredients

• 1 package active dry yeast
• 1 teaspoon sugar
• 1-3/4 cups warm water (110 degrees F.)
• 5 cups hard wheat unbleached flour or all-purpose flour
• 1 tablespoon salt

Instructions

1. Dissolve the yeast and sugar in 1/4 cup of the water and let proof.
2. Combine flour and salt in a large bowl, add the yeast mixture and the rest of the water. Mix thoroughly, adding more water or flour if necessary. Turn out on a floured board and knead for 10 - 15 minutes until dough is soft, silky and elastic.
3. Return to bowl, cover with plastic wrap andlet rise in a warm, draft free place until doubled in bulk (approimately 45 minutes to one hour). Punch down dough, remove from bowl and knead a few times. Let rest for 5 minutes and form a ball.
4. Sprinkle bottom of cloche dish with cornmeal and place the ball of dough in the center. Cover with cloche lid and let rise in a warm, draft free place until doubled in bulk (approximately 45 minutes to one hour).
5. Preheat oven to 450 degrees F. Slash top of dough with a razor blade or a sharp knife and place cloche, with lid in place, in oven for 15 minutes. Reduce heat to 400 degrees F. and continue baking for another 30 - 40 minutes or until bread is crusty, golden brown and tests done (loaf should sound hollow when tapped). The cloche lid should be removed for the last 5 or 10 minutes of baking.
6. Cool on a wire rack and serve while still warm.

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Source: La Cloche.  (Thanks to Chuck Williams of Williams-Sonoma for use of this wonderful recipe)

Ingredients:

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