Recipe by charlie #5
This is one of the easiest bread to make ever. Comes together quick too - 1 1/2 hours to fresh bread. Mmm... Trust me - you can't mess this one up. From my friend Annie.
Top Review by Brenda.
Quick and easy! A nice recipe if crunched for time but still want home made bread. I patted the dough into rectangles and rolled up tucking the ends under and baked on a cornmeal coated baking sheet. The crust is nice and crispy/chewy. There is one small thing I will do differently next time and that is to brush with egg white just before baking vs before the second rise. It doesn't say to do this but I covered the loaves for the second rise and my egg wash all but disappeared into the towel I used to cover the loaves. Maybe I shouldn't have covered them but 30 minutes seemed like a long time to let the bread stand without being covered. Thank you for sharing :)
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons yeast
- 2 1⁄2 cups warm water
- 6 cups flour
- 1 egg white
Directions See How It's Made
- Dissolve the salt, sugar and yeast in the warm water.
- Add 3 C flour and mix until smooth. Gradually add the remaining 3 C flour. Knead until smooth.
- Cover with a warm, moist towel. Let rise 30 minutes.
- Divide into two pieces. With a rolling pin, roll each half out flat. With your hands, fold or roll each piece of the dough into a loaf shape. Arrange on a baking sheet or in a French loaf pan.
- Score three diagonal cuts across with tops with a razor blade.
- Brush beaten egg white on top.
- Let rise for an additional 30 minutes.
- Bake at 350 degrees for 30 minutes or until golden brown.
- Serve with lots of butter.