I love a great loaf of bread.
Especially if it is still warm from the oven!!
I keep yeast in the freezer at all times, it helps it stay fresh.
This recipe calls for 2 packages.
Dissolve yeast in warm water.
Feed the yeast by adding a teaspoon of sugar.
Warm your electric stand mixer bowl by filling with warm water.
Dump out the water and place back on the mixer with dough hook attachment.
Add the yeast mixture.
Turn to low and mix until well blended.
about 1 minute. Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch down dough
divide in half.
Roll each half into 12 x 15 inch rectangle.
Roll dough tightly, from longest side
tapering ends if desired.
Cover and let rise in warm place for about 1 hour or until doubled in bulk.
Spray baking sheet and dust with cornmeal.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450 F for 25 minutes. Remove from oven.
Beat egg white and water together with a fork.
Beat egg white and water together with a fork. Brush each loaf with egg white.
Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.
A big thanks to Red Star for providing me the yeast!