Romanian Country Bread Recipe - Romanian Tara Paine

Instructions

1. Step 1

   In a large bowl or stand mixer, combine yeast, 1/3 cup lukewarm water, and sugar. Let stand for 5 minutes. Add 2 cups lukewarm water, melted shortening, salt, and 2 cups all-purpose flour. Beat with a wooden spoon or paddle attachment just until dry ingredients are moist.

2. Step 2

   In a separate bowl, mix 2 1/2 cups all-purpose flour with cornmeal. Add 1 cup at a time to the yeast mixture, beating well after each addition. If dough appears too sticky, add 1/2 cup flour. Switch to the dough hook and knead until elastic, about 6 minutes (or knead by hand). Form dough into a ball and place in a greased bowl, cover with greased plastic wrap and let rise in a warm place about 1 hour or until doubled.

3. Step 3

   Grease 2 (9-inch-round pans) or 1 large round pan and sprinkle lightly with cornmeal. Punch down dough and turn out onto a floured surface. Knead dough a few turns and divide in half if making 2 loaves or leave whole and shape into a round. Place in prepared pan(s). Cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.

4. Step 4

   Heat oven to 350 F. When dough has risen for the second time, slash an X shape into the top, if desired, and sprinkle with cornmeal. Place in oven and bake 50 to 55 minutes or until toothpick or skewer tests clean and instant-read thermometer registers 190 F. Cool on a wire rack for 10 minutes and then tip out of pan onto rack and turn bread(s) right-side up. Let cool completely before cutting.