Rustic White Bread
Home made bread .. once tasted ..
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water
3 cups bread flour
1 teaspoon salt
1 teaspoon cornmeal
1 teaspoon water
1 large egg white, lightly beaten
Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 23/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 450f.
Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.
Bake at 450` for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
View more Breads recipes
View more Quorn and Tofu based recipes