Serves: 24
Total Calories: 75

1 teaspoon active dry yeast
2 cups warm water (100° to 110°F)
4 1/2 cups bread flour
2 teaspoons salt
2 tablespoons fine semolina

1 Pour the water into a heavy-duty mixer bowl. Sprinkle with the yeast. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 Add the flour and salt. Stir well until a soft dough forms. The dough should be very sticky. Beat the dough until it is smooth and elastic, about 5 minutes.

3 Oil the inside of a large bowl. Scrape the dough into the bowl, turning it over to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

4 Flatten the dough and divide it in half. Shape each piece into a ball. Scatter the semolina on a large baking sheet. Place the balls of dough several inches apart on the baking sheet. Cover with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour.

5 Place the rack in the center of the oven. Preheat the oven to 450°F. With a razor blade or very sharp knife, cut an X into the top of each loaf. Transfer the dough to the baking stone. Bake until the loaves are golden brown and sound hollow when tapped on the bottom, 40 minutes.

6 Slide the loaves onto racks to cool completely. Store wrapped in foil up to 24 hours at room temperature or in the freezer up to one month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 75
Calories from Fat: 0

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