3 c. bread flour
2 ½ t. active dry yeast
1 t. salt
1 c. spring water, warmed to 100 degrees
1 T. vegetable oil
1 egg white
1 T.
whole milk
Make dough:
In a large bowl, combine flour, yeast and salt. Using a wooden spoon, stir in water until it
is absorbed. By hand, on a lightly
floured surface, knead dough until smooth and elastic, about 10 minutes.
Proof the dough: Coat a large bowl with the vegetable oil. Shape dough into a ball and place in bowl,
turning once to coat. Cover with a clean,
damp kitchen towel and let rise until doubled in size, about 50 minutes. Punch the dough down and reform into a
ball. Re-cover and let rise until
doubled in size, about 40 minutes.
Shape the loaves: Place dough on
a floured surface and divide dough into 2 pieces. Using a floured rolling pin, roll each piece into a 15 x 10 inch
rectangle. Place hands along the 15
inch side of one piece of dough and tightly roll the dough into a log. Pinch the seam to seal and taper the
ends. Repeat with the second piece of
dough. Place the loaves, seam side
down, on a bagette pan or a baking sheet.
Cover loaves with clean, damp kitchen towel and let rise until doubled
in size, about 25 minutes. Bake the
bread: Place a baking stone in the
lower third of oven and preheat oven to 400 degrees for 30 minutes. In a small bowl, lightly beat egg white and
1 tablespoon of water together. Using a
sharp knife, make 3-4 slashes in the top of the dough. Brush the loaves with the egg-white glaze
and bake until golden brown, 30-40 minutes.
Cool on wire rack.