Beth Barrett's Fool Proof Bread

By sadams1001

This is a dense bread - not light and fluffy. You can other spices on top in addition to, or in place of the salt (i.e. rosemary).

Ingredients

• 4 cups flour
• 1 teaspoon salt
• sugar to taste (1/2 to 1 teaspoon)
• 1 tablespoon of yeast (plus a little more)
• 1 1/2 cups hot tap water
• Milk
• Special Equipment: Williams-Sonoma Goldtouch Nonstick Perforated French Bread Pan

Preparation

Step 1

Mix dry ingredients in a food processor on the dough setting. Add hot tap water just until moistened. don't over-mix. shape it into a ball and place in a warm location in a bowl with olive oil and covered with a kitchen towel.

Let rise for at least an hour or hour and a half, until doubled in size. Divide in two and twist it with your hands into a long rope shaped rectangle.

Mix one egg, a little milk and sugar in a bowl. Brush this mixture onto the bread and sprinkle the bread with sea salt (bigger pieces, not finely ground). Let rise about 15 more minutes and bake at 450 to 475 for about 15-20 minutes according to your oven and how well done you like it.