4 ½teaspoonsactive dry yeastor 2 standard packages
2cups (454 mL)warm waterwarmed to 100-110°F
1tablespoongranulated sugar
¼cup (50 mL)olive oilplus additional oil for the bowl
1tablespoonkosher salt
5-6cups (600-720 g)bread flour
1egg whiteoptional
1tablespooncold wateroptional
Instructions
Place yeast, warm water, and granulated sugar in a large mixing bowl, and stir to combine. Allow the mixture to rest for 5-10 minutes until tan and frothy. Bubbles should form on the surface of the mixture.
4 ½ teaspoons active dry yeast, 2 cups (454 mL) warm water, 1 tablespoon granulated sugar
Add the olive oil, salt, and 3 cups (360 grams) of bread flour. Mix on low speed using the dough hook, or fold by hand using a large spatula, until the flour is completely mixed in.
Add the remaining flour and mix until only a small amount of flour remains visible. If the dough is sticky add additional flour. It should be tacky, but not overly sticky. (When you press into it, only a speck should stick to your finger.)
If using an electric mixer, adjust to level 2 speed for 5 minutes. Alternatively, you can turn the dough onto a well-floured surface and knead by hand for 5 minutes.
Transfer the dough to a large bowl that has been rubbed with olive oil. Cover and allow to rest in a warm, dry place for 1 hour, or until the dough doubles in size.
Punch down the dough and divide into two balls. Roll each dough into a rectangle that is about 12 inches in length. Fold lengthwise in thirds to make one long and thin rectangle, about 3 inches in width.
Turn the dough over onto a parchment-lined baking sheet. Pinch the ends of the dough shaping it into points on each end similar to a torpedo shape.
Using a sharp knife cut 4-5 slashes into the dough. Cover and let rise for 30 minutes or until noticeably puffy and doubled in size a second time.
Preheat the oven to 400°F.
In a small bowl, whisk the egg white with cold water. Use a pastry brush to gently brush the egg wash over the bread dough.
1 egg white, 1 tablespoon cold water
Bake in the oven for 25-30 minutes, or until golden brown. Remove from the oven and cool completely before slicing. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.*This recipe makes 2 loaves.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Gierhart Photography.