Rustic White Bread

Using this simple recipe will provide beginning bakers the basic skills needed for making bread. Shaping the bread into a free-form round is easier than forming it into a traditional loaf.

Yield: 12 servings (serving size: 1 slice)

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

Preparation

Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.

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).

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.)

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.

Preheat oven to 450°.

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.

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.

Nutritional Information

Calories:

128 (4% from fat)

Fat:

0.6g (sat 0.1g,mono 0.1g,poly 0.3g)

Protein:

4.6g

Carbohydrate:

25.3g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

201mg

Calcium:

6mg