An easy recipe for soft and tender homemade Italian bread.
1 1/4tspactive dry yeast
2Call purpose flour
1/2Cwhite whole wheat flour
Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow to proof.
In the bowl of a stand mixer, with dough hook attachment, add 1/2 cup white whole wheat flour, 1 3/4 cups all purpose flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, adding additional flour as needed, up to 1/4 cup. Continue mixing until dough pulls away from the sides of the bowl. Shape dough into a ball. Transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Lightly dust a baking sheet with cornmeal. Shape dough into a loaf, placing seam side down on prepared baking sheet. Lightly cover with a clean towel. Allow to rise for 30 additional minutes in a warm location.
Preheat oven to 400°F. Bake for 25 minutes or until golden and internal temperature reaches 190°F.
Cool completely prior to slicing. Store in an airtight container.