Serves: 5
Total Calories: 624
Yield: 4 Long Thin Loaves

2 tablespoons (2 packets) active dry yeast
3 cups lukewarm water
1 1/2 tablespoons salt
7-8 cups white unbleached flour
1 egg white plus 1 tablespoon cold water
1-2 tablespoon cornmeal for the baking sheet

1. Place the yeast, water, salt, and 3 cups of flour in a large bowl, and beat well with a wooden spoon or an electric mixer at medium speed. Add another 2 cups of flour and continue beating for 2 minutes.

2. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board). Knead for 8 to 10 minutes, or until the dough feels smooth and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.

4. Punch down the risen dough, knead for a minute, and form into a ball. Cut into four equal pieces, and pat each piece into a long flattened rectangle that is almost the length of the baking sheet. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place the loaves seam-side down on the baking sheet, leaving enough space between them to allow for expansion. Cover and let rise about 30 minutes, or until doubled in bulk.

5. Cut several 1/2-inch-deep diagonal slashes across the top of each risen loaf. In a small bowl, beat together the egg white and cold water, then brush some on each loaf (for a very crisp crust).

6. Place the loaves in a cold oven, and set a pan of very hot water on the bottom (to create steam as the bread bakes). Turn on the oven to 400°F and bake for 35 to 40 minutes, or until the loaves are nicely browned and hollow-sounding when rapped on the bottom with your knuckle. Serve hot from the oven (break it, don’t slice it), or after cooling on a wire rack.

Nutritional Facts:

Serves: 5
Total Calories: 624
Calories from Fat: 0

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic White Bread
English Cottage Bread
French Bread
French Bread-C'est Magnifique!
Green Bread
Tomato-Basil Bread
Cuban Bread
Roadside Potato Bread
Caraway Potato Bread
Semolina Bread
Challah
Rosemary-Olive Oil Bread