Prep 2 hrs 25 mins
Cook 27 mins
This recipe is from Chuck Williams, who is the founder of Williams-Sonoma. It was published in Cooking Light (May 2005)
- 1 teaspoon sugar
- 2 1⁄4 teaspoons dry yeast (1 packet)
- 1 1⁄4 cups warm water, divided (100F to 110F)
- 3 cups all-purpose flour
- 1 1⁄4 teaspoons salt
- cooking spray
- 1 egg, lightly beaten
- Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
- Add the remaining (warm) water, flour, and salt to yeast mixture; stir until a soft dough forms.
- Turn out onto a floured surface; knead dough until smooth and elastic (about 5 minutes).
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
- Uncover dough, and punch down; cover and let rise 30 minutes.
- Uncover dough; punch down; cover and let rest 10 minutes.
- Roll into a 14 x 7-inch rectangle on a floured surface.
- Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
- Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray; cover and let rise 30 minutes or until doubled in size.
- While dough does its final rise, preheat oven to 425°F.
- Uncover dough; gently brush with egg.
- Bake for 12 minutes.
- Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped.
- Remove from pan; cool on a wire rack.