There’s nothing like fresh bread right out of the oven. But be warned, making bread takes time! I like to make this with pasta, turning it into garlic bread or use I a loaf with my previously published olive tapenade recipe. Enjoy!
- 5 tbsp active dry yeast
- 2 1/2 cups warm water (between 110 to 115 degrees)
- 8 cups sifted bread flour
- 1 tbsp kosher salt
- 2 tbsp melted butter
- 1 egg white
- 1 tbsp cold water
- Pinch of sugar
Stir the yeast and a pinch of sugar into the water until it’s dissolved. Using a stand mixer, I like my KitchenAid 6-Qt. Bowl-Lift Stand Mixer, add 2 cups of flour to the yeast mixture. Beat thoroughly. Add salt and butter. Beat in the flour 1/2 cup at a time until it starts to pull away from the sides. Switch to a dough hook and beat for another 5 minutes until the dough is stiff.
Turn out into a lightly greased large bowl, I used non-stick spray. Cover with plastic wrap, set in a warm spot and let rise for 1 1/2 hours. Punch down and let rise again for another hour.
Turn out onto a lightly floured board and let rest for 10 minutes.
Divide the dough in half and roll out into a rectangle about 15″ x 12″. Starting along the long side, roll up tightly. Gently pull the dough over the ends and tuck them underneath the loaf. Place on a cookie sheet lined with parchment paper, seam side down. Use a serrated knife to cut 1/8″ deep slits 1/2″ apart.
Beat together the egg white and water, brush the tops and sides with it.
Put the sheet in a warm spot. Take some tall heavy glasses, such as pint glasses, and put one at each corner of the pan. Take a thin towel, soak it in hot water, wring it out, and drap it over the glasses so it covers the loaves but doesn’t touch them. Let rise until doubled, between 1 to 1 1/2 hours.
Heat the oven to 375 degrees. Take a shallow pan and fill it with hot water and put it on the lowest rack. Bake the loaves for 20 minutes. Brush with the egg/water again and bake for another 20 minutes or until golden brown.