Simple White Bread

This recipe is from Chuck Williams, who is the founder of Williams-Sonoma. It was published in Cooking Light (May 2005)

• Ready In: 2 hrs 52 mins
• Serves: 12

Ingredients

• 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

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.