Total Time
2hrs 52mins
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)

Ingredients Nutrition

Directions

  1. Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
  2. Add the remaining (warm) water, flour, and salt to yeast mixture; stir until a soft dough forms.
  3. Turn out onto a floured surface; knead dough until smooth and elastic (about 5 minutes).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top.
  5. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
  6. Uncover dough, and punch down; cover and let rise 30 minutes.
  7. Uncover dough; punch down; cover and let rest 10 minutes.
  8. Roll into a 14 x 7-inch rectangle on a floured surface.
  9. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
  10. 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.
  11. While dough does its final rise, preheat oven to 425°F.
  12. Uncover dough; gently brush with egg.
  13. Bake for 12 minutes.
  14. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped.
  15. Remove from pan; cool on a wire rack.

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