I always feel like eating spaghetti is a sin with out fresh bread to soak up the left over sauce. So tonight I decided to make some fresh bread to go with dinner. It came out with the best crunchy crust but soft and fluffy inside!
First you want to dump two yeast packets into the bottom of the mixer. Then add in water that is between 110 and 120 degrees...
Mix together until the yeast has dissolved into the water...
Add in a tablespoon of salt...
Then add in a tablespoon of melted butter...
Slowly begin to add in the 7 cups of flour...
When the dough hook has formed the dough into a ball and has moved the ball around the bowl a couple of spins turn off the mixer and remove the dough. Put the dough in a greased glass bowl and flip over one time so as to grease both sides. Cover the bowl with saran wrap and let sit until the dough has doubled in size...
While you are waiting for the dough to rise you can grease two baking sheets and sprinkle on a tablespoon of corn meal on each pan...
Once the dough has doubled in size remove from bowl and split into two equal pieces. Form two loaves and place on baking sheets... (A trick I have learned to tell whether your dough is ready is to push two fingers into the top of the tough if it rises back up quickly it needs more time to rise, if the imprints stay your good to go!)
Cover each pan with more saran wrap and let sit for about another hour. Once they have once again doubled in size remove the plastic wrap and using a sharp knife make diagonal cuts into the dough...
Place each pan in a 425 degree oven for 25 minutes. While you wait whisk together 1 tablespoon of water with one egg white. Remove the bread from the oven and brush on egg whites...
Stick the loaves back in for an additional five minutes. Remove and enjoy! I added some olive oil, chopped garlic, parsley, and black pepper to a dish for dipping!
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