Ingredients:
1 1/2 tsp active dry yeast
2 tablespoons sugar
1 cup plus 2 tablespoons water (between 100-111 degrees)
Let sit and activate for 10-20 minutes depending on room temperature.
4 tablespoons unsalted butter melted
2 1/2 tsp salt
3 cups of flour (more if needed)
Direction:
Add butter and salt.
Slowly add flour half a cup at a time, stirring in one direction (pick clockwise or counterclockwise, it helps build the gluten bonds correctly) if using a mixer, this obviously doesn’t apply.
After all flour is added, the dough should pull away from the bowl. If the dough is too sticky, add flour one tablespoon at a time until the ball takes shape. If it is too dry, add water one tablespoon at a time. Different flours produce different effects, and temperature can also play a role in dough set up.
Grease a large bowl with olive oil, place dough in oiled bowl, and roll around until coated. Cover the bowl with a tea towel or a loose lid. Let rise 1 to 1/2 hour or until the dough doubles in size.
Punch the middle of the dough ball (my favorite part!! So therapeutic!) And on a lightly flour surface roll dough into a rectangle about as long as your bread pan. Usually about 5×9. Roll into a log. Grease your bread pan or line with parchment, place dough log into pan. Let rise 1 to 1 1/2 hour or until the dough rises to top of the pan.
Preheat oven to 350* and lower rack to lower part of oven.
Crack an egg into a small bowl, add 1/2 tablespoon of water and mix. Brush the top of the loaf with the egg mixture. Bake for 30-35 minutes or until golden, internal temperatures should reach 190*. Let cool, as it’s still “baking”. Resist temptation to tear into said delicious loaf. Unless you make 2…. one to destroy and enjoy 💗
This bread freezes well. Place in Gallon freezer bag, and place in freezer. Let thaw at room temperature overnight or at least 4 hours.