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Ingredients
- 1 ounce yeast
- 1 1/2 ounces salt (about 2 tablespoons)
- 1 1/2 ounces sugar (about 2 tablespoons)
- 2 quarts water (about 4 cups)
- Flour sufficient to make a smooth dough (about 8 to 10 cups)
- Eggwash: 1 egg mixed with 1 teaspoon water
Method
- Dissolve the yeast, salt and sugar into the water and mix the flour sufficient to make a nice smooth dough of medium degree, not too stiff or too soft.
- Knead the dough until it no longer adheres to the hand or bowl, cover with a cloth and let rise until it has doubled in size, about 5 hours.
- When it begins to sink, work it well again and set to rise again.
- When well risen divide the dough into equal pieces, and roll into round balls or long loaves of about two inches in thickness.
- Lay the loaves on a board previously sprinkled with flour and at a sufficient distance apart so as not to touch one another, and set to rise again.
- Let them rise till double in size.
- Brush the loaves with an egg wash. Make diagonal cuts half way across on each loaf.
- Place the dough on a baking sheet and bake until lightly golden, about 8 to 10 minutes.
- Slice or tear the bread off and serve it with a spoonful of butter.
