I don’t know where I ever got this recipe but I’ve been making it for my family for years. I like it that this bread doesn’t require any kneading and the texture of the bread is crunchy on the outside and chewy on the inside. When you eat a slice of this, you know you’re really EATING something! It also make fabulous toast the morning after, if you’re lucky enough to have any left. 2 cups warm water
2 tsp. yeast
1 Tbs. sugar
1 1/2 tsp. kosher salt
5 cups flour
1 tsp. Italian seasoning
Add yeast, sugar, and salt to warm water and let rest for a few minutes until foamy on top.
Place flour and Italian seasoning into a large mixing bowl; stir in yeast mixture; dough will be sticky.
Place dough into a greased bowl and cover bowl; let rise for 45 minutes.
Stir dough down and then divide in half; place each half in a mound on two greased baking stones that have been sprinkled with a bit of corn meal, if possible.
Let dough rise for 20-25 minutes. Bake in a preheated 425 degree F. oven for 10 minutes. Reduce heat to 375 degree F. and bake 15-20 minutes longer. Loaves will be crusty and chewy…and ever so delicious!
Let’s Get You Cookin’,