1. Add ingredients to bread machine pan according to manufacturers directions. 2. Select dough cycle. 3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough. 4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to reshape loaf, if necessary. 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic. 6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about 1/2 inch deep across top of loaf. 7.Bake in a 425 F oven until richly browned, 25 to 30 minutes. 8.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool. NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net> on Feb 15, 1998
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