The original recipe makes 2 loaves but there is only 2 of us so one loaf is enoughmore
packages active dry yeast (1¼ tsp)
cups water (110F to 120 F)
tsp melted butter
cups all-purpose flour (can substitute ½ cup powdered milk)
For the crust:
tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. Knead on Speed 2 about another 2 minutes longer. Dough will be sticky. Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down Roll into 12" x 15" rectangle. Roll dough tightly, from longest side, tapering ends, if needed/wanted. Put loaf on greased baking sheet that has been dusted with cornmeal. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk, About 45 minutes into rise Preheat oven to 450F. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450F for 25 minutes, then remove from oven. Beat egg white and water together and brush loaf with this mix. Return to the oven and bake 5 minutes longer. Immediately remove from baking sheets and cool on wire rack. Serve with your favorite spread such as herbed butter, garlic bread topping, etc.