Ingredients
- 3 and 1/2 cups bread flour (the last 1/4 cup or less to be added as needed)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 and 3/4 cups warm water (1/2 cup of this will be for the yeast mixture)
- 2 tablespoons olive oil
- 1 gently beaten egg white
Preparation
Step 1
1. Preheat oven to 375 degrees. Prepare parchment paper for baking sheet.
2. In a small mixing bowl, mix 1 tablespoon of active dry yeast and a pinch of sugar with 1/2 cup of warm water, that is water that is warm to the touch, about 100 degrees. Stir this and let it rest for about 10 minutes until it becomes foamy.
3. Then in a large mixing bowl, gradually blend together the flour, salt, sugar, yeast and water mixture, 2 tablespoons of olive oil, and remaining water as you begin to work this with your hands into dough. At first, you may blend the ingredients with a spoon, but as it thickens you will work it with your hands. Once your dough is all blended, continue to work the dough with your hands and begin to knead the dough for about 8 minutes. Do this on a flat surface, where you will add flour as you go to the surface to keep your dough from sticking.
4. Once done, place your ball of dough into a bowl, smoothing a touch of olive oil over the dough. Cover the bowl loosely with plastic wrap or a clean towel for about 20 to 30 minutes and let it rest. It should double in size.
5. Remove the dough from the bowl and knead it again before shaping into a loaf. Place your loaf on a parchment covered baking sheet and cover loosely with a towel while it sits. Once again, it should double in size. When it does so, take the gently beaten egg white and brush it on the loaf. You may not use all of it. Then with a sharp knife cut 3 to 4 (1/4 inch deep) slits diagonally across the top of the loaf. Put the bread into the preheated oven and bake at 375 degrees for 25 to 35 minutes. My loaf took about 34 minutes to bake. Allow bread to cool briefly before cutting and serving.