Rustic White Bread

Bread attempt number 2 = successful! This recipe was much easier/quicker and turned out much better for sandwiches which is what I was looking for. This one is kneaded by hand which as a non-bread maker I didn't have a clue how to do so once again I took to Google and found this You Tube video which was quite helpful. Thing 1 ate the end piece ( or as we affectionately refer to it in our house, the bread butt) and his response was "That's a yummy bread Mom." I think I am almost ready to tackle a sourdough so be looking for that in the future. For now, enjoy this bread that is a 5 out of 5 stars.

Source: Cooking Light

Serves: 12

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 3 cups bread flour divided
• 1 teaspoon salt
• Cooking spray
• 1 teaspoon cornmeal
• 1 teaspoon water
• 1 large egg white lightly beaten

Directions

1. Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. 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. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
4. Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
5. Preheat oven to 450°.
6. Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.
7. Bake at 450° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Amount Per Serving

Calories: 128

Fat: 0.6g

Cholesterol: 0.0mg

Sodium: 201mg

Fiber: 1g

Protein: 4.6g