I found this recipe on BEB. I needed an easy bread of bread to bring to a dinner, since last week’s baguette took me all day! She linked to a blog called Dawn’s recipes, who linked this bread to Emeril’s Basic Italian Bread recipe on the FN! She made a few changes though. I followed BEB’s recipe exactly.
Since this recipe was supposed to make an enormous loaf, I split it into two loaves. I shaped the loaves using a method I found on this website.
Mine didn’t turn out that pretty tough…oh well! I thought I slashed the loaves too deeply, but the bread puffed up in the oven and ended up having a nice oval shape. Next time, I shouldn’t use a steak knife, because the ridges made the bread have some little bumps on top. My two loaves cooked for a little less than 30 minutes, and they were almost at 200 degrees when I pulled it out of the oven. They were nicely browned, except for the bottom sides.
It tasted really good, and I really noticed a difference between this bread and my baguette. I can’t describe it exactly though. But it was sweeter and very fluffy. Not dry and rustic, but light and soft and perfect for serving with something with a lot of sauce.
(Adapted from Dawn’s Recipes)
Makes 1 large ginormous loaf
2 cups lukewarm water (~100°F)
1 package active dry yeast
5 to 5¾ cups bread flour
1 tablespoon light brown sugar
2 tablespoons extra-virgin olive oil
2½ teaspoons salt
1 egg white, lightly beaten
2 tablespoons sesame seeds (Didn’t have, or want)
Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.
Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1½ hours or until doubled in size.
Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Preheat the oven lined with a baking stone or unglazed quarry tiles to 425°F.
Place the dough on a baker’s peel heavily dusted with flour, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a floured canvas cloth, for 30 minutes, or until doubled in size.
Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45 degree angle.
Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust).
Bake the dough for a total of 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.