Ingredients
Scale
- 650 grams of bread flour (approximately 5 1/4 cups)
- 1 3/4 cups of warm water (between 100–110 degrees)
- 1 tablespoon of granulated sugar
- 1 tablespoon of active dry yeast
- 1 tablespoon of butter, room temperature
- 2 teaspoons of salt
- 1 egg white
- 1 tablespoon of chilled water
- 1 tablespoon of extra virgin olive oil
Instructions
- In a small bowl, whisk 1 tablespoon of granulated sugar and 1 tablespoon of active dry yeast into 1 3/4 cups of warm water. Let it sit for about 5 minutes or until it becomes frothy.
- In a large bowl, whisk about 4 cups of the bread flour with 2 teaspoons of salt.
- Once the yeast is bloomed and foamy, whisk in 1 tablespoon of very soft butter and pour this mixture into the flour mixture.
- Use a spatula to stir until a soft dough begins to form.
- Generously flour your counter or cutting board with some of the remaining flour. Transfer the soft dough onto this floured surface and sprinkle a little more flour over the top of the dough.
- Knead the dough for 5-7 minutes, adding more flour only if it’s really sticky.
- Once the dough feels smooth and is tacky but no longer sticky, form it into a ball and place it in a large bowl greased with olive oil. Flip the dough over a couple of times so it is lightly coated in oil.
- Cover the bowl tightly with plastic wrap and let it rest in a warm place for 30-40 minutes.
- Transfer the dough onto a floured surface and divide it into two equal portions. Roll each portion into a large rectangle and then into a long cylinder. Pinch the seams together and tuck the ends of the dough under neatly.
- Lightly grease a baking sheet with olive oil. Transfer the two loaves seam side down onto the prepared sheet and cover with a clean kitchen towel. Let the loaves rest for 20 minutes in a warm place.
- Preheat your oven to 425 degrees. Once the loaves are puffy, use a sharp knife to slice 4 marks across the top of each loaf.
- Bake the loaves in the oven for 20 minutes.
- Whisk together 1 egg white and 1 tablespoon of cold water. After 20 minutes of baking, quickly remove the loaves from the oven and brush them with the egg wash.
- Return the loaves to the oven and bake for an additional 5-7 minutes.
- Transfer the baking sheet to a heat-proof surface and allow the loaves to cool for at least 20 minutes before slicing.
Notes
Store any leftover loaves wrapped tightly in foil at room temperature. For longer storage, freeze the bread wrapped well in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg