Ingredients
- ¼ cup of warm water (about 105-115°F)
- 1 pkg dry active yeast
- 1 tsp sugar
- 4 cups of all purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup, plus 2 Tbsp. warm water
- 1 egg white and 1 Tbsp water
Directions
- Combine ¼ cup water, yeast and 1 tsp sugar into a bowl.
- Allow to stand for 5 minutes until yeast is bubbly.
- Add in 1 Tbsp sugar, salt and water.
- Mix well.
- Add flour.
- Mix well and knead for 5 minutes or until dough is smooth.
- Allow to rise until double (about 15-20 minutes)
- On a lightly floured surface roll out with a rolling pin. (May divide dough into two pieces for two smaller loaves if desired)
- Roll dough up jelly roll style and turn ends under and place seam down on a greased cookie sheet. Cut 3 diagonal slits into each loaf (only about ¼ inch deep)
- Mix together egg white and 1 Tbsp water and gently brush on loaves.
- Preheat the oven to 300°F.
- Boil a pan of water and then put it into a shallow dish.
- TURN OFF OVEN
- Place a pan of water on a lower rack and then bread on a shelf above the pan of water.
- Allow to rise until double (about 20 minutes)
- Remove pan of water
- Leave bread in the oven and turn the oven to 425°F and bake bread for 10 minutes. (this includes the preheating time)
- Reduce the oven to 375°F after ten minutes and continue to bake for 6-8 minutes longer or until the bread is golden brown.