Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
- 1 ¼ cups warm water (100-110 degrees F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 tbsp sugar
- 3 cups bread flour, plus extra for kneading
- ¼ tsp salt
- 1 egg
Combine warm water, yeast and sugar in a small bowl. Leave unstirred for 10 minutes until frothy (if it doesn't froth, then start over, checking your water temperature).
Combine flour and salt in a large mixing bowl; make a well in the center, then add proofed yeast. Stir flour and yeast mixture with a fork or a palette knife until dough is smooth and moves away from sides of bowl. Turn out dough on to a lightly floured surface and knead for 10 minutes until dough is smooth and elastic.
Place kneaded dough in a large bowl dusted with a little flour or lightly sprayed with nonstick cooking spray. Cover bowl with a damp cloth and leave in a warm place for 1 hour, until dough doubles in size.
Remove from bowl; punch down dough, then form into a rectangle and place on a baking sheet sprinkled with cornmeal.
Beat egg and add ¼ cup water. Brush over top of dough. Cover with wrap sprayed with a little cooking spray and allow to rise for an hour.
Preheat oven to 375 degrees F. Bake bread for about 30 minutes, or until the bread is golden in color and sounds hollow when tapped underneath.
Cool loaf on a wire rack.
Per slice (assumes 12 slices from loaf): Calories 132, Calories from Fat 8, Total Fat 1g (sat 0.3g), Cholesterol 17mg, Sodium 55mg, Carbohydrate 26.2g, Fiber 1g, Protein 4.8g
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