- 5-6 cups all-purpose or bread flour
- 5 teaspoons active dry yeast
- 2 teaspoons salt
- 2 cups warm water 110º F
- 1 tablespoon butter, melted
- 1 egg white
- 1 tablespoon water
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead in your mixer with the dough hook for 8 minutes on low-medium sped.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle.
Grease a large baking sheet. Place loaves, seam side down, on the prepared baking sheet. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.
Note: Be careful not to slice too deep. I did. That's why one loaf is shorter than the other. I salvaged the other part and made a mini loaf though.
Lightly beat the egg white with 1 tablespoon of water, and brush on.
Bake in a preheated 375º F oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 10 to 20 minutes, or until bread tests done.
Add-Ins: To make flavored bread, before rolling up the dough, add in the ingredients. Then roll, sprinkle a little more on top, then continue on with the recipe.
- Butter, garlic and Parmesan cheese for garlic bread
- Butter, cinnamon and sugar for cinnamon roll bread
- Fresh or dried herbs
- Cheddar or mozzarella cheese