Prep is only about 10 – 15 min.
Cook Time 20-25 min.
- 6 cups Gold Medal Hotel & Restaurant Bakers All-Purpose Flour
- 2 Teaspoons of yeast ( For pizza dough only use 1 Teaspoon )
- 2 Teaspoons salt
- 2 cups warm water ( about 110 degrees F/45 degrees C)
- 3 Tablespoons Butter
- Virgin Olive Oil
- 1 egg white
- 1 tablespoon water
Stir yeast into the warm water and dissolve.
Mix all dry ingredients and butter into a large mixing bowl.
Slowly pour warm water in as you mix with a wooden spoon. Once most of the water has saturated into the flour mixture you can start kneading it until nice and smooth working the rest of the loose flour in. I do this by hand in the same bowl since it’s faster and easier with clean up. No real need for a mixer or dough hook.
In another large bowl pour 2 tablespoons Virgin Olive Oil, wipe it all over the inside and top edge. Place ball of dough in the bottom and cover with a cloth and let rise for 1.5 hours or until doubled in size.
Once the rise is done, split in two and place your dough in bread pans or free form on parchment or on fresh banana leaves ( we use this for the wood burning oven to protect the bottom of the loaves ). Let rise again in place, slice your preferred design in the top with a sharp knife. Beat your egg white with and a bit of water and brush down all exposed surfaces.
Bake in a preheated 375 degrees F (190 degrees C) oven for 20-25 minutes or until golden brown.
Pull it out and have your salted butter or preferred topping ready for your fresh bread. You can also make the best French Toast the next day with it.