This bread is light and luscious and a perfect choice for after a fast. Eaten together with the quiche and a crisp salad dressed with olive oil, it qualifies as a full, nourishing meal.
Dissolve yeast in water. Add sugar. Let sit for a minute or two. Add salt and oil. Add flour and stir until blended. Knead for a few minutes until becomes more elastic. Dough will be sticky. Place in greased bowl and turn to grease top. Cover and let rise for one hour.
Punch down dough and divided into two pieces. Roll each into a 15”x10” rectangle. Beginning at wide side, roll up tightly (jelly-roll style) and seal edges by pinching together. The ends should be a bit skinnier than the rest of the bread. Take each loaf and place diagonally on a greased cookie sheet, sprinkled with cornmeal. (The cornmeal gives the bread a delicious crunch!) Cover and rise for one hour.
With a razor or serrated knife, make four diagonal shallow cuts on top of each loaf. Bake at 450 degrees Fahrenheit /230 degrees Celsius for 25 minutes or until done.
Remove from oven and brush with egg white mixed with water. Return to oven for five more minutes. Remove from oven and let cool. Slice into thick diagonal slices. It is best eaten fresh from the oven, slathered with butter!
I tested this bread using 70 percent whole wheat flour (see photo) and it came out light and delicious. I couldn’t stop at one slice or two either!!!!