- 1 envelope (1/4-ounce) active dry yeast
- 1/2 tablespoon plus 1 teaspoons sugar
- 1 cups warm water (about 110 degrees F.)
- 3/4 tablespoons salt
- 2 1/2 cups flour
- Optional: 1 egg yolk mixed with 1 tablespoon water
Sprinkle yeast on top of water, alternately you can mix the yeast into the water. Wait 2 to 5 minutes or until the yeast looks like it is doing something.
Add flour into the water mixture, stir with wooden spoon a few times, then add the salt. With an elc. mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. You can add more flour if the dough is too sticky, about 1 tbl at a time.
Lightly grease a mixing bowl with the oil or pan spray. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap or towel and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
Remove the dough from the bowl and invert it onto a floured surface. Pat into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
Place loaf on a lightly greased baking sheet. With a sharp knife, make diagonal slashes, about 1-inch apart, on the top the loaf. Sprinkle some salt on the loaf.
Let the dough rise for about an hour or bake it now if you are in a hurry.
Preheat the oven to 350 degrees ° Fahrenheit.
Optional: With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
Bake 30 - 40 minutes, or until the bread is golden brown. Internal temp will be between 205 and 210
Recipe for 2 loaves
