25 to 35 minutes
4 1/2 to 5 1/2 cups unsifted flour
1 tablespoon sugar
1 tablespoon salt
2 packages dry yeast
1 tablespoon butter or margarine, softened
1 3/4 cups very warm water
* vegetable oil
1 egg white
1 tablespoon cold water
Oil a sheet pan, sprinkle with cornmeal.
Mix 1 1/2 cups flour, sugar, salt and yeast. Add margarine. Gradually 1 3/4 cups water to dry ingredients and beat 2 minutes. Stir in enough additional flour to make stiff dough.
Turn dough mixture on floured board and knead until smooth, 8 to 10 minutes. Cover and plastic wrap or towel, rest dough for 20 minutes.
Divide dough in half, roll out on lightly floured board to 10x15 inch rectangle. Roll up and taper ends.
Place bread on prepared pan, cover with plastic wrap, refrigerate. Preheat oven to 425°F.
When ready to bake, let stand at room temperature 10 minutes. Slash across tops.
Bake 20 to 25 minutes. Combine egg white and water, brush on bread and bake 5 to 10 minutes longer.
No Nutritional Information Available
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