Pain de Campagne (Country Bread)

Pain de Campagne (Country Bread)

Using unfed sourdough starter, minimal kneading, long fermentation, and baking in a hot Dutch Oven are some of the techniques  Once you read through and bake this recipe yourself,  you'll no doubt discover exactly how to adapt it to your own schedule — which means you may very well find yourself baking this country bread weekly (or even daily!).   Prep 20 mins.  Bake 40 to 45 mins    Total 21 hrs 5 mins
Yield 2 large loaves

Ingredients
*900g Unbleached Bread Flour
100g Whole Wheat Flour
800g tepid water (75°F to 80°F )
20g salt
40g sourdough starter, unfed/discard
*Don't have a scale? See "tips," below, for approximate volume measurements.

Directions
Combine all the ingredients in a large bowl or extra large (6-quart) dough rising bucket. It's fine to use sourdough starter straight from the refrigerator if that's where you keep it, though it's best if you've fed it at least once in the past week.

Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.

Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough. Cover and let it rest for 15 minutes.

Fold the dough two more times, giving it a 15-minute rest between the two, for a total of three sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.

Cover the dough tightly after the final fold and leave it at room temperature (approximately 72°F) for about 12 hours. It's helpful to mark the height of the dough (use the markings on the bucket or a large rubber band around your bowl) to gauge how much it rises.

Turn the dough out onto a lightly floured or greased surface and divide it into two roughly equal pieces. Gently form the pieces into rounds, cover them, and let them rest seam-side down for 10 minutes.

Generously dust two lined bannetons or towel-lined large bowls with whole wheat flour.

Shape the loaves into tight rounds (boules), place them seam-side up into the prepared bannetons or bowls, and cover them with a plastic bag or shower cap.

If your dough doubled (or came close to doubling) during the 12-hour rise period, immediately place the boules into the refrigerator. But if your dough was a bit more sluggish, let the boules rest at room temperature for 30 to 60 minutes to give them a head start on the second rise.

Let the boules rest in the refrigerator for 8 to 12 hours, depending on your schedule (not theirs!).

When you're ready to bake, place two Dutch ovens or other lidded bread bakers onto a rack set in the lowest third of the oven. If you just have one Dutch oven or don't have room for two in your oven, you can certainly bake one loaf at a time, leaving the other in the refrigerator while the first one bakes. Preheat the oven (and Dutch ovens) to 500°F for 45 minutes (you'll want to ensure that they're tough enough to withstand preheating; not all are).

Turn each loaf out onto a piece of parchment paper and slash them with a lame or sharp knife.

Remove the preheated Dutch ovens from the oven. With the help of the parchment, carefully transfer the loaves to the Dutch ovens.

Cover the Dutch ovens with their lids and place them in the oven.

Immediately reduce the oven temperature to 450°F and bake the covered loaves for 20 minutes. Remove the lids from the Dutch ovens and bake the loaves for 20 to 25 minutes uncovered, until they're a deep golden brown.

Remove the loaves from the oven and carefully turn them out of the Dutch ovens onto racks to cool completely. If you're baking one loaf at a time repeat the process with the second loaf, preheating the Dutch oven if necessary.

Store leftover bread, loosely wrapped, for several days; freeze for longer storage.

Tips from our Bakers

The proportion of the ingredients in this recipe is partly why we like it so much; the weights of the ingredients are easy to remember if you work in baker's percentage. That said we recognize that some bakers prefer to work with volume measurements, so here are the volume approximations for the ingredients in this recipe:

– 7 1/2 cups Unbleached Bread Flour
– 3/4 cup + 3 tablespoons Whole Wheat Flour
– 3 1/2 cups tepid water (75°F to 80°F )
– 1 tablespoon salt
– 3 tablespoons sourdough starter, unfed/discard

Roast Vegetable & Taleggio Focaccia Pugilese

Roast Vegetables And Teleggio Focaccia Pugliese

Ingredients:

2 cups bread flour, plus extra for dusting

1 tablespoon castor sugar

1 pkg of dried yeast or 2 1/4 teaspoon

1 tablespoon sea salt flakes

6 tablespoons evoo plus extra for greasing and drizzling

2 cups leftover roasted vegetables such as potatoes, carrots, parsnips, 

   chopped into chopped into 1/4" small pieces

2 sprigs rosemary, leaves picked

6 gloves garlic, unpeeled

2 tablespoons Taleggio cheese, cut into 1/4 inch cubes 

Directions:

In a large mixing bowl, whisk the flour with the sugar, yeast and 1/2 of the sea salt.  Make a well in the flour, pour in 1 cup and 2 tablespoons lukewarm water and 3 tablespoons oil, then whisk with a fork until it all comes together.  If it is too dry, add a few splashes of water, until smooth and elastic.  Clean out the bowl of dough, grease the bowl and replace the dough.  Cover with a clean tea-towel and set in a warm place for 1 hour and 30 minutes or until double in size. 

Knock the dough out onto a clean surface.  Grease a 30 cm by 25 cm baking sheet (8" X 10") with 1 tablespoon oil.  Roll or work the dough into the same size as the pan and put it in.  

Toss the leftover veggies with garlic, rosemary, telellago and a little evoo and scatter over the dough.  Use your fingers to push the veggies and cheese into the dough, making little indentations.  Sprinkle with remaining salt and allow to prove once again for 20 minutes.

Preheat the oven to 425 F or 220 C.  When the dough is ready bake for 25 to 30 minutes until evenly golden and cooked through.  Remove from the oven and and drizzle with the remaining 2 tablespoons oil and cool in the tin for 10 minutes, then transfer to a wire rack.  Enjoy warm or cool.   It will keep for 5 days in the refrigerator.

More ideas for the leftover roasted veggies:  

Chop into small pieces.  Then use to make a simple frittata.

Whiz up in a blender with stock, then heat through with a little cumin and cream for a winning soup.

Roast a tray of sausages and stir through leftover veggies near the end of cooking time for a delicious one-tray supper,

Waitrose Holiday 2022.

 

Homemade Everything Bagles

Homemade Everything Bagels

Here’s a complete recipe and tutorial for hot ‘n’ fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don’t skip the water bath and egg wash- both provide an extra chewy and golden brown crust.

Ingredients

1 and 1/2 cups (360ml) warm water

2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*

4 cups (520g) bread flour* (spoon & leveled)

1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*

2 teaspoons salt coating the bowl: nonstick spray or 1 Tablespoon 

   olive oil

Water Bath:

2 quarts water

1/4 cup honey (or barley malt syrup)*

Topping:

2 Tablespoons poppy seeds

2 Tablespoons sesame seeds

1 Tablespoon dried minced onion

1 Tablespoon dried garlic flakes

1 Tablespoon coarse salt

egg wash: 

1 egg white beaten with 1 Tablespoon water

Directions:

Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.

Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.

Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

Line two large baking sheets with parchment paper or silicone baking mats.

Shape the bagels: 

When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.

Preheat oven to 425°F (218°C).

Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.

Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes:

Overnight Instructions: Prepare the dough through step 4, allowing the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.

Freezing Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.

Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs

Bread Flour: Bagels require a high protein flour. Bread flour is a must.

Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.

Everything Bagel Seasoning: Use store-bought everything bagel seasoning if desired. You can mix and match these seasonings, add more/less of any, leave 1 out, etc. These are just basic measurements to follow.

Bread Machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.

By Hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.

Special Equipment: stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.

Caraway-Sauerkraut Beer Bread ~ Instant Pot

Caraway-Sauerkraut Beer Bread ~ Instant Pot

Ingredients:
Non-stick Spray

3 cups bread flour

2 tablespoons ground flax seeds
1 tablespoon baking powder
1 tablespoon caraway seeds
1 teaspoon sugar
½ teaspoon salt
½ teaspoon baking soda
1 12 ounce can wheat beer
½ cup sauerkraut, drained and chopped
2 tablespoons Dijon-style mustard

Directions:

Coat a 3-quart slow cooker with cooking spray; set aside. In a large bowl stir together flour, flax seeds, baking powder, caraway seeds, sugar, salt, and baking soda. Make a well in the center of flour mixture; set aside. 

In a medium bowl combine beer, sauerkraut, and mustard. Add beer mixture all at once to flour mixture; stir just until combined (batter will be sticky). Spoon batter into the prepared cooker, pressing batter to edges and smoothing top. 

Cover and cook on high-heat setting for 3 to 3-1/2 hours or until a wooden toothpick inserted near the center comes out clean. Turn off cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of cooker; remove bread from cooker. Cool completely on a wire rack.

Walnut And Dried Fig Bread

Walnut And Dried Fig Bread

Ingredients:
1 1/4 cups water, warmed to 110 degrees
1 tablespoon sugar
1 tablespoon active dry yeast
Olive oil, for brushing 

3 cups all-purpose flour, plus more for dusting
1 cup rye flour
2 cups chopped dried Calimyrna figs (about 10 ozs.)
2 tablespoons fennel seeds
2 tablespoons coarse salt
1 cup toasted and chopped walnuts (about 4 ounces)

Directions:
Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.

• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.

  Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.

  Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.

  Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.  Bake until bread is light golden brown, about 30 minutes. 

  Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

Instant Pot Olive Oil Rosemary Bread

Ingredients:

3 cups - Bread Flour
1 1/4 tsp - Active Dry Yeast
1 1/4 tsp - Salt
1 tsp - Sugar
1 1/2 cup - Lukewarm water You may need 1 - 2 tbsp   

    extra to get a perfect shaggy dough.
2 tbsp - Fresh Rosemary plus for garnishing
1/4 cup - Extra Virgin Olive oil

Directions:
Put1 1/2 cups lukewarm water in a large bowl, add sugar and yeast. Stir once, cover it and let it rest for 10 minutes. After 10 minutes, the yeast water should look frothy.

Now add Oil, rosemary, salt, and flour. Give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky.

Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil.

Place the dough in the prepared pot, close the lid and press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.

Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.

Scatter some flour on another piece of parchment paper, remove the dough from an instant pot and parchment paper(the one we used in instant pot) and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball. (I forgot to use the parchment paper). Shaping the dough into a round tight loaf on a parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch Oven.

Sprinkle some Rosemary on the dough, Cover it with a towel for about 30 minutes.

Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.

Sprinkle a light coating of flour over the top.

Take a sharp knife and slash the bread 2 to 3 times, making a cut about 1/2 inch deep. You can skip this step as well.

Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more without lid @450 degree F, on the middle rack. (30 minutes lid on and 10 to 15 minute without the lid, total 40 to 45 minutes).

Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.

Enjoy Instant Pot Olive Oil Rosemary No Knead Bread with NEW Land O Lakes® Soft Squeeze™ Spread and soup!!

Few tips for Instant Pot Olive 

Oil Rosemary No Knead Bread
Use bread flour for the best result.

Check the expiration of Active dry yeast.

Check the water temperature before adding the yeast. Perfect water temperature is 110 to 115. 

How can you check the perfect temperature? The answer to the question is use a candy thermometer or Finger test. Insert a clean finger in the water count 1 to 30. You should be able to leave your finger in the water.

Use fresh rosemary.

I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread.

Flour-water ratio – Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.

Make a wet shaggy dough.

Give the dough a proper warm temperature to rise
Shape the dough on parchment paper into a tight ball. I forgot to use the parchment paper. Shaping the dough into a round tight loaf on a parchment paper makes it easier to add and take out the bread from the Dutch Oven.

Slashing the dough – I do prefer to make a cut in the dough. Use a sharp knife and gentle pressure. (Refer a Video in recipe card).

Bake No-Knead Bread in Dutch oven. Dutch Ovens holds heat well and keep the steam created by the bread inside the pot for a crisper crust and texture.
Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. I bake my no-knead bread @450 degree F.

Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls

Mallorca Bread:  

Soft Puerto Rican Sweet Bread Rolls

Ingredients:
1 pkg dry yeast (1/4 oz)
½ cup milk, lukewarm
1½ cup water, lukewarm
8 egg yolks
¾ cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

Directions

1. In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. 
2. 
   
3. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. 
4. 
   
5. Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour. Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. 
6. 
   
7. Turn out onto a floured work surface and knead until tacky. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
8. 
   
9. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) 
10. 
    
11. Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
12. 
    
13. Pre-heat oven to 350 degrees.
14. 
    
15. Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
16. 
    
17. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔ cups (8 1/2 ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

• 
  

  Nutritional Information

PREPARATION

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin

Salt Rising Bread

Salt Rising Bread

 Sister Abigail’s from The Shaker Cook Book by Caroline B. Piercy.
This bread makes, Hands Down, the best toast!
Ingredients:
1 c scalded milk
½ c coarse cornmeal
3 c milk
¾ t salt
1 T sugar
5 T lard or butter
3 c sifted bread flour
2 ½ c sifted all-purpose flour

*

Directions:

Scald milk; pour over cornmeal. Let stand in a warm place until bubbles rise to the surface (about 2 ½ hours).

Then heat milk just lukewarm and add to it salt, sugar, shortening and dissolve thoroughly. Now add the cornmeal mixture and set bowl in a dish of lukewarm water until bubbles rise throughout mixture.  

Work in sifted bread flour. When well blended, work in sifted all-purpose flour and knead until sponge is very elastic. Divide into 3 parts and work into loaves. Place in pans and let rise to double the bulk. 

Place loaves in a moderate (350°) oven for 15 minutes and then increase heat to 425°. Loaves should bake 1 hour total. Note that bread flour must be used in the above recipe. Since this is a painstaking recipe, it is best not to reduce the rule to a single loaf. 

Moreover, the bread gives off such a tempting aroma when baking that one will regret, at this stage, of not doubling the recipe.   This recipe doesn’t call for buttering the sponge, bowl, loaves or bread pans, but all of the other Shaker recipes do call for buttering each. In general directions it says NEVER to eat hot bread from oven as it will continue to emit gasses until it is cool.

Spiced Pecan Toasting Bread

 

Spiced Pecan Toasting Bread

As a young child I remember going to my grandmother's home on days when she baked bread and oh, what an aroma. I love a slice of bread warm from the toaster and covered with a thin layer on melted butter. Featured in the April 2008 edition of Sunset magazine, I found a series on homemade breads. For many years I baked our bread. I am on my third bread machine which actually can be used only for mixing any longer. It could be replaced as a testimony to my passion for good bread.
Ingredients:
2 Tablespoons active dry yeast
2 Tablespoons honey
3 eggs
6 to 7 cups bread flour, divided, plus
more for shaping
1/2 cup whole-wheat flour
1/2 cup dark brown sugar
1/2 cup dried low-fat OR non fat milk
4 teaspoons salt
1 Tablespoon vanilla extract
2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups chopped pecans
Butter for bowl and pans
Directioners::
In the bowl of a stand mixer, dissolve yeast and honey in 1 1/2 cups warm water (90 to 105 degrees). Let set until foamy, about 5 minutes.

Attach dough hook and, with mixer on medium, mix in 2 eggs, 2 cups bread flour, the whole wheat flour, brown sugar, dried milk, salt, vanilla, cardamom, cinnamon, pepper, nutmeg, and pecans. Add remaining 4 to 5 cups bread flour, 1/2 cup at a time, until dough pulls away from the inside of bowl. Knead ( with mixer on medium) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, dough should feel a bit like an earlobe when you pinch it.

Transfer dough to a large, lightly buttered bowl. Cover with a clean towel or plastic wrap and let set until doubled in bulk, about 1 1/2 hours. Meanwhile, butter two 8 inch loaf pans and set aside.

Punch down dough, divide in half, and on a lightly floured surface, shape each half into an 8-in. oblong loaf. Put dough in pans, cover, and let set until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees. In a small bowl, beat remaining egg with 2 tablespoons water. Brush dough with egg wash and bake until brown, about 35 minutes. Remove loaves from pans (they are done if the sound hollow when tapped on the bottom) and cool on wire racks.

Yield 2 loaves.