Ingredients | Instructions |
| In a large bowl, dissolve 1 envelope yeast, sugar and salt in warm water (105-115 degrees). Let stand for 10 minutes. Stir in about 5 C. bread flour, and turn onto floured surface. Using a pastry scrapper, lift and turn the dough which will be very soft until it coheres enough to knead. Add more flour if necessary (one cup) and knead for 20 minutes or until smooth and elastic. Put in a clean bowl, cover with plastic wrap and let rise for 45 minutes in a warm place. Dislodge the dough from sides of the bowl with a rubber spatula and turn out. Gently pat flat, dust with a little flour and fold in half to form a half circle, and then again to form a quarter circle. Return to bowl and let rise for another 30 minutes (the rising develops the flavor and ultimately the lightness). Turn the dough out onto a lightly floured surface, pat flat and fold in half. Cut the dough into four equal pieces, throw several times on bread board, and let rest for 5 minutes. Flatten each ball into an oval with the palms of your hands, and roll up like a jelly roll. Form into a loaf almost the length of the bread pans by lightly rolling back and forth. Let the loaves rise for another 30-40 minutes in the oiled bread pans. Cover with a clean dry dish towel. Just before baking, brush loaves with well beaten salted egg whites (room temperature). Slash each loaf diagonally three times with a sharp knife or razor blade. Put a broiler pan on the floor or bottom shelf of oven. Fill with 1 1/2 C. boiling water. Preheat oven to 450. Let steam for a few minutes and then put bread in for 20-25 minutes. If freezing bread, bake loaves for only 18 minutes. Thaw loaves before baking and put in a 350 oven for 6 or 7 minutes. |