1. Stir the yeast into lukewarm water and set aside. 2. 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. 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 place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven. 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. 5. Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam. 6. Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size. 7. Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots. 8. Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack. 9. Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
