Prepare yourself for real bread.
I got the recipe from Brown-Eyed Baker and made a few changes. If you have a mixer/fancy appliance that has bread attachments, you might be better off going back to that website. I've adapted it to be done all by hand.
It goes with everything. Meat, cheese, cranberry sauce, Nutella, and, of course, butter. It's pretty much the perfect bread.
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
1. Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.
2. Combine 5 cups flour, sugar and salt in a large bowl. Add the yeast mixture, remaining water and olive oil. Mix with a wooden spoon until a dough starts to form, adding more flour as needed. Transfer dough to lightly floured surface and need by hand for 10 minutes, or until a smooth, firm, elastic dough is formed.
3. 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. (I found that on top of the running dryer worked very, very well.)
4. 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.
5. Preheat the oven 425°F.
6. Place the dough on a floured baking sheet. Allow the dough to proof, loosely covered with a floured canvas cloth, for 30 minutes, or until doubled in size.
2. Combine 5 cups flour, sugar and salt in a large bowl. Add the yeast mixture, remaining water and olive oil. Mix with a wooden spoon until a dough starts to form, adding more flour as needed. Transfer dough to lightly floured surface and need by hand for 10 minutes, or until a smooth, firm, elastic dough is formed.
3. 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. (I found that on top of the running dryer worked very, very well.)
4. 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.
5. Preheat the oven 425°F.
6. Place the dough on a floured baking sheet. Allow the dough to proof, loosely covered with a floured canvas cloth, for 30 minutes, or until doubled in size.
7. Place a cake pan or pie tin with about 1 cup of water in the preheated oven just before the next step. This will help the bread get a nice, crispy crust.
8. Brush the dough with the egg white. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45 degree angle.
9. Bake the dough for a total of 45 minutes on the baking sheet, or until a hollow thud is heard when tapping the bottom of the bread. (Leave the water in the oven throughout the baking process). Allow the bread to cool before slicing.
8. Brush the dough with the egg white. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45 degree angle.
9. Bake the dough for a total of 45 minutes on the baking sheet, or until a hollow thud is heard when tapping the bottom of the bread. (Leave the water in the oven throughout the baking process). Allow the bread to cool before slicing.
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