2 Tbsp. yeast (2 packets)
2 1/2 c. warm water
1 Tbsp. salt
1 Tbsp. butter, melted
7 c. flour
1/4 c. cornmeal (for dusting)
1 egg white
1 Tbsp. cold water
Add a homey touch to spaghetti dinner with sliced Italian bread served with olive oil for dipping.
Warm your mixing bowl, then add 2 1/2 c. warm water. The water should be about 105°F, a "nice warm bathwater" temperature. Add yeast and let stand a few minutes.
Add salt, butter. Gradually add flour. (Easy like pie if you've got a Kitchen-Aid with a dough hook.) Dough will be on the sticky side, even after all the flour is added.
Spray a large bowl with nonstick spray. Add the dough to the bowl, then flip, so that the top side has a little film of nonstick.
Cover and let rise in a warm place protected from drafts until doubled in bulk, about an hour.
Prepare a large baking sheet by spraying with nonstick and scattering the cornmeal on top.
Punch dough down and divide into halves. Roll each half into a rectangle 12 in. x 15 in. Roll dough tightly and tuck ends down. Place on prepared baking sheet. Be sure to give the dough enough room to rise a bit more.
Repeat with the other half of the dough.
Allow to rise again until almost doubled in bulk, about 45 min.
Preheat oven to 450°F.
Using a sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450°F for 25 min.
Remove from oven. Beat egg white with cold water to create an egg wash. Brush each loaf with egg wash. Return to oven and bake 5 minutes more.
Remove from sheet and cool on wire rack. (Otherwise, the bottoms of your loaves will get soggy.)
Submitted by Gretchen Grant Contributed on: and modified on Monday January 21st, 2008