Psomi (Country Bread)

Directions

1. Preheat oven to warm.
2. In a mixing bowl, sift flour. Place bowl in a warm oven.
3. Stir yeast into ½ cup warm water until it dissolves. Add remaining water, salt, and sugar. Mix well.
4. Take flour out of oven. Take 2 cups of flour out of bowl and set aside.
5. Make a well in remaining flour, and pour in yeast mixture. Stir in a bit of flour to make a thick liquid, then cover bowl and set it aside in a warm place for about 10 minutes.
6. Blend rest of flour into liquid. Gradually add melted butter, stirring constantly, until mixture is smooth and uniform.
7. Sprinkle flour onto a work surface. Transfer dough to the work surface. Gradually add just enough remaining flour to prevent dough from sticking. Knead dough until it is smooth.
8. Form dough into a ball. Brush surface with oil and place ball in a large bowl. Cover bowl and put in a warm place for about 1½ hours, or until dough has doubled in size. 
9. Punch dough down and divide in half. On floured work surface, form each half into an oblong.
10. Butter baking sheet and sprinkle it with semolina. Place both oblongs of dough on baking sheet. Slash each oblong diagonally four times, being careful not to sever dough.
11. Cover dough with a kitchen towel and place in a warm place for about 1 hour, or until it doubles in size. 
12. Preheat oven to 375°F.
13. Bring some water to a boil and pour into an oven-safe dish. Place dish of water in bottom of oven.
14. Mist each dough oblong with water, then place in oven.
15. Bake for 35 to 40 minutes, misting dough at 15 minutes and at 25 minutes.