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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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A delicate texture makes this bread absolutely wonderful. I sometimes use the dough to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2 tablespoons sugar |
2 tablespoons canola oil |
1-1/2 teaspoons salt |
3 to 3-1/4 cups king arthur unbleached all-purpose flour |
cornmeal |
1 egg white |
1 teaspoon cold water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
4. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
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