2 cups warm water, 95 to 110 degrees F
1 Tbsp active dry yeast
2 Tbsp sugar (or less)
2 tsp salt
5-1/2 cups bread flour, about
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1 egg white
Sesame or poppy seeds
In large bowl or bread maker, combine water, yeast, sugar. Stir until dissolved. Let proof 10 minutes. Mix in flour and salt, a little at a time, until a soft dough is formed. Turn dough out onto floured board and knead it for about 8-10 minutes, by hand or in a bread machine. Divide dough into 2 equal halves. Shape each half into a long loaf. Place loaves onto a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf. Cover loaves and let rise for 45 minutes or until double in size.
Preheat oven 400 degrees F. Brush loaves with egg white and sprinkle with sesame or poppy seeds. Bake at 400 degrees F for 5 minutes. Remove loaves from oven and use mister to spray the tops of loaves with cold water. Turn oven down to 350 degrees F and bake breads for another 25 minutes or until done. Remove loaves from baking sheet and let cool on rack.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
Add a cup of raisins or dried cranberries to the bread dough for extra sweetness.
Brush loaves with egg white before baking to produce a shiny crust.
Brush loaves with milk before baking to produce a dark, shiny crust.