(Yield: 1 large round, 2 loaves or 12 rolls)
2 tablespoons butter, melted
1 cup warm water (110 to 115 degrees)*
1 tablespoon active dry yeast
1 ½ cups yeast starter**
4 to 5 cups bread flour
2 teaspoons kosher salt
2 large egg whites for glazing
Preheat oven to 400 degrees and place a pizza stone on a rack placed in the center.
Place the butter and sugar in the bowl of a stand mixer (dough hook). Add the warm water, stirring to mix well. Add the yeast, yeast starter, 2 cups of your flour and salt. Using a wooden spoon, stir the mixture until well mixed.
Add 2 more cups flour to the mixture and knead on medium speed for 5 minutes. Transfer the dough to a lightly oiled LARGE bowl (olive oil taste best). Cover with a dish cloth and let rise in a warm place until the dough has doubled in size (about an hour).
o If making rolls: Divide into 12 equal parts, roll into tight balls and place on an upside down cookie sheet lined with parchment.
o If making a round or oval loaf: Punch the dough down and place on a lightly floured surface. Shape into round/oval, place on an upside down cookie sheet lined with parchment.
o If making loaves for sandwiches: Butter and flour 2 loaf pans well. Punch the dough down, divide into 2 equal parts and place in the loaf pans.
Gently slash the tops of your rolls, rounds and/or loaves with a sharp knife for a rustic look (being careful not to cut too deep). Cover with a dish cloth and let rise again until doubled in size.
Glaze with equal parts egg whites and water for a golden brown top. Slide the parchment off the cookie sheet and onto your hot pizza stone. Bake until the internal temperature of your bread is 200° (about 50 minutes for a loaf and 20 minutes for rolls).
My favorite variation is the dinner loaf … When you do the final rise add rosemary, Beecher’s cheese, roasted garlic and then sprinkle kosher salt across the top of the loaf after you put on the egg wash.
NOTE:
* The temperature of the water can make or break your bread. Use a thermometer and be very careful to get it exactly right.
** The yeast starter must be prepared at least 48 hours prior to making this recipe.
