All ingredients at room temperature. Add ingredients (except for corn meal) to bread maker in order.

• 1 1/3 c + 2 tbsp milk

• 2 Tbs shortening (or butter)

• 4 c bread flour

• 3 Tbs sugar

• 1  1/2 tsp salt

• 2 1/4 tsp fast rise yeast 

• 2 Tbs corn meal for baking sheet 

Bread Machine:
Select dough, normal crust  and large size and let the bread machine do the mixing. After complete let rise in mixing pan for another half hour.  Remove from the bread maker.  Sprinkle corn meal onto large baking sheet and divide dough into four equal loaves. Roll in corn meal and place in warm oven and let rise another 30-45 minutes. Gently remove from oven and preheat to 350 deg F. 

Bake for 15-25 minutes until golden brown. Misting with water after about 10 minutes of baking will make the bread more crusty. 

Mixing Bowl:
In a stand mixer place dry ingredients. Using the dough hook mix the dry ingredients.

In a small bowl mix the yeast in a little warm water to dissolve. 

In a measuring cup melt the butter and add the milk stirring in the dissolved yeast. Make a "well" in the dry ingredients and add the wet ingredients mix for several minutes using a dough hook. After ingredients  combine into a ball. Remove from mixer. 

Sprinkle corn meal onto large baking sheet and divide dough into four equal loaves. Roll in corn meal and place in warm oven and let rise another 30-45 minutes. Gently remove from oven and preheat oven to 350 deg F.

Bake for 15-25 minutes until golden brown. Misting with water after about 10 minutes of baking will make the bread more crusty. 

Prep5 mins

Cook60 mins

Active15 mins

Rising Time86 hrs

Total87 hrs 5 mins

Serves4 to 6 servings

Ingredients

• 300g (10 1/2 ounces; about 2 cups) bread flour or all-purpose flour

• 4.5g (about 3/4 teaspoon) salt

• 3g (about 1/2 teaspoon) instant yeast

• 210g water (7 1/2 ounces; about 1 cup minus 1 1/2 tablespoons)

Directions

• In a large bowl, combine flour, salt, and yeast and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours.

• Transfer container to refrigerator and let sit for at least 3 and up to 5 days.

• Remove dough from refrigerator and turn out onto well-floured surface. Turn once or twice and form into loaf shape. Cover with a well-floured kitchen towel and allow to rise at room temperature for at least 2 hours, and up to 4.

• Meanwhile, adjust oven rack to lower-middle position and preheat oven to 450°F (230°C), with a heavy cast-iron or stainless steel Dutch oven placed inside it.

• When dough has risen, slash top with a floured knife into 2 or 3 slashes, 1/2 inch deep. Remove Dutch oven from oven and working quickly, drop dough inside. Place lid back on Dutch oven and return to oven. Bake for 15 minutes, then remove lid and continue to bake until center of bread registers 209°F (98°C) on an instant read thermometer, about 30 to 45 minutes longer (time will vary depending on shape of loaf).

• Remove Dutch oven from oven and remove loaf of bread with a spatula or tongs. Allow to rest on a wire rack for at least 15 minutes before slicing and serving. Unused bread can be stored at room temperature wrapped in foil for up to 3 days, though it may need to be refreshed in a hot oven or toaster before serving.

Notes

You can modify this recipe easily to bake loaves of any size. The important thing to note is the ratio of ingredients: 100 parts flour, 1.5 parts salt, 1 part instant yeast, and 70 parts water.

 Jeffrey Cowgill 2007  (updated 2023)