Ingredients
Dry Ingredients
- 650 grams of bread flour (approximately 5 1/4 cups)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 2 teaspoons salt
Wet Ingredients & Others
- 1 3/4 cups warm water (between 100-110°F / 38-43°C)
- 1 tablespoon butter, room temperature
- 1 tablespoon extra virgin olive oil
- 1 egg white
- 1 tablespoon cold water
Instructions
- Activate Yeast: In a small bowl, whisk together 1 tablespoon granulated sugar and 1 tablespoon active dry yeast into 1 3/4 cups warm water (100-110°F). Let sit for about 5 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Prepare Dry Mix: In a large bowl, whisk about 4 cups of bread flour with 2 teaspoons salt to evenly distribute the salt through the flour.
- Combine Yeast and Butter: Once the yeast mixture is foamy, whisk in 1 tablespoon of very soft butter. Pour this yeast-butter mixture into the flour mixture.
- Form Dough: Use a spatula to bring the flour and yeast mixture together until a soft dough starts to form. It will be sticky and shaggy initially.
- Knead Dough: Generously flour your countertop or cutting board using some of the remaining flour. Transfer the dough onto the floured surface and sprinkle a little more flour on top. Knead the dough for 5-7 minutes, adding flour sparingly as needed, until the dough is smooth, tacky but not sticky.
- First Rise: Shape the dough into a ball and place it into a large bowl lightly greased with olive oil. Flip the dough once or twice to coat it fully in oil. Cover the bowl tightly with plastic wrap and let it rest in a warm place for 30-40 minutes until slightly puffed and risen.
- Shape Loaves: Transfer the dough to a floured surface and divide it into two equal portions. Roll each portion into a large rectangle, then roll the rectangle into a long cylinder. Pinch seams together and tuck the ends under for a neat loaf shape.
- Second Rise: Lightly grease a baking sheet with olive oil and place the two loaves seam side down on it. Cover the loaves with a clean kitchen towel and let rest in a warm place for 20 minutes until puffy.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Score Loaves: Once rested, use a sharp knife to make four diagonal slashes across the top of each loaf to allow steam to escape and help the crust develop.
- Bake First Phase: Bake the loaves in the 425°F oven for 20 minutes until the crust starts to brown.
- Apply Egg Wash: Whisk together 1 egg white and 1 tablespoon cold water. Remove the loaves from the oven quickly and brush the tops with the egg wash for a beautiful glossy finish.
- Bake Second Phase: Return the loaves to the oven and bake for an additional 5-7 minutes until the crust is deeply golden and crisp.
- Cool and Store: Transfer the baking sheet to a heatproof surface and allow the loaves to cool for at least 20 minutes before slicing. Store any leftovers wrapped tightly in foil at room temperature.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- Do not add too much flour during kneading; dough should remain slightly tacky for a moist crumb.
- Let the bread cool completely before slicing to prevent a gummy texture inside.
- Leftover bread can be refreshed in a hot oven for a few minutes to restore crispiness.
- Using bread flour rather than all-purpose flour helps achieve a better crust and structure.
- If you prefer, add herbs like rosemary or garlic powder to the flour for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
