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Tuscan Bread
2 packages dry yeast
1 1/4 cups warm water
1 tsp. sugar
2 1/4 cups white flour
1/4 cup whole wheat flour
1/2 tsp. salt
In a large bowl, dissolve the yeast in the water with the sugar. Mix the 2 flours and the salt, stir them in to make a soft dough. Knead 10 minutes by hand. Place the dough in an oiled bowl, cover tightly with plastic wrap and let rise until doubled in bulk. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again.
Tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter.
Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour.
Preheat an oven lined with baking tiles or a pizza stone to 400 degrees F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown.
Makes 1 Loaf
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