Instructions:
In a small bowl, dissolve yeast with a quarter cup of the lukewarm water and let it sit for about 10-15 minutes.
In a large bowl of electric mixer, or by hand, mix the sugar, olive oil, salt, and 1 cup of the flour. Add the yeast and mix in until well blend. If using a mixer, attach a dough hook, and add flour until dough starts to form. If too sticky, add a bit more flour. Mix until dough pulls away from sides of bowl.
Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size. Usually takes about 1-2 hours.
Preheat oven to 400 degrees. Punch down the dough with your fist and turn out onto large cookie sheet that has been dusted with corn meal. Shape into 2 oblong loaves and then cover and let rise again for 40 minutes. Loaves will then double in width.
In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. Bake 400 degrees for 40 minutes, until golden and baked through. To check if it’s done, thump the bottom of each loaf; if it sounds hollow, it’s done.
Makes two loaves. One for now and one to freeze for later!
What bread pans do I use? The secret to the perfect crust for Italian or french bread is high hydration dough. This allows for perfect texture, a wonderful crust and few crumbs. These pans provide great support so you bread doesn’t go flat and perfect venting for a crisp crust. The size and shape allow for perfectly formed bread. You’ll be happy with the results.
