Everyday Bread
 
 
Author:
Recipe type: Bread
Cuisine: Mediterranean
Serves: 5 loaves
Ingredients
  • 2¼ cups lukewarm water
  • 1 packet dry-active yeast
  • 2 TBSP. sugar
  • 7 cups bread flour (or AP flour) - about 1 Kg.
  • 1 TBSP. salt
  • 1 --- egg white, lightly beaten
  • --- coarse sea salt for topping
Instructions
  1. Stir the yeast and the sugar in the lukewarm water and let sit for 5 minutes.
  2. Measure the flour into the bowl of a heavy-duty stand mixer equipped with a dough hook. Stir in the salt and then pour in the liquid mixture. Mix the dough on low speed until it is nice and smooth. (If you do not have a stand mixer, use a large bowl and mix first with a wooden spatula and then with your hands.) Cover the bowl with plastic and top the plastic with a towel. Set on a wooden surface (marble or stone are too cold) and let rise away from drafts for at least an hour.
  3. Flour a prep area and turn out the dough. Divide the dough into five equal pieces. Using a pastry scraper, gently fold each piece of the dough over itself and roll while pushing the dough outwards until it becomes a long rope. Don't handle the dough more than you have to. Place a few of the dough “ropes” on a well-oiled, perforated bread pan. Leave it to rise again, this time for 30-40 minutes. (Store the rest of the dough in the refrigerator to use later in the week, or freeze, wrapped individually.)
  4. Preheat the oven to 400°F.
  5. Use a very sharp knife to score the bread with evenly distributed, diagonal marks; about 5-6 scores per loaf. Brush the loaves lightly with egg white and sprinkle some coarse sea salt. Fill a small pan with water and place it on the bottom rack of your oven. (This helps keep a good amount of moisture in the oven while the bread bakes.) Place the bread loaf pan in the oven and bake for about 20-30 minutes or until the loaves are crusty and golden brown. When they are done, let them cool on a rack for 5 minutes or so before you slice them. Enjoy without guilt!
Notes
Like most breads, this also is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it—let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400° F. In about 20 minutes the crust will be hot and crisp, and the bread thawed and ready to eat!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/everyday-bread/