Yield
12 servings (serving size: 1 slice)

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.

How to Make It

Step 1

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

Step 2

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).

Step 3

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.)

Step 4

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.

Step 5

Preheat oven to 450°.

Step 6

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.

Step 7

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.

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Ratings & Reviews

moejojojo's Review

moejojojo
October 06, 2011
was amazing and great!

jessicamorris's Review

jessicamorris
October 06, 2011
it was really good!!!!!!!!!! yummy lets make it again!!

Katelaine's Review

Katelaine
March 26, 2009
I make bread frequently, and was looking for a good crusty "rustic" loaf for dinner tonight. My main problem with this recipe is the order of instructions. Against my better judgement, I waited until after the second rising (as directed) to apply the egg wash and put the slashes in the bread. Even as I did this carefully, my beautifully risen loaf fell to a pancake. It rose some in the oven, but not much. Next time, I will try applying the egg wash and the slashes before the second rising. I did add sugar as others suggested, but my husband says this tastes like pizza dough. I agree.