CRUSTY COUNTRY LOAF

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
3/4 tablespoon salt

Directions:
Dissolve the yeast and sugar in 1/4 cup of the water and let proof.
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.

Return to bowl, cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk (approximately 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.

Sprinkle bottom of La Cloche dish with cornmeal and place the ball of dough in the center. Cover with La Cloche lid and let rise in a warm, draft free place until doubled in bulk (approximately 45 minutes to one hour).

Preheat oven to 450º 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 400º 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 La Cloche lid should be removed for the last 5 or 10 minutes of baking. Cool on a wire rack and serve while still warm.

(Thanks to Chuck Williams of Williams-Sonoma for use of this wonderful recipe).