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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.
2 and 1/2 cups warm water
4 and 1/2 teaspoons Gefen Dry Yeast
1 tablespoon salt (or more to taste)
1 teaspoon sugar
1 tablespoon oil
5–-7 cups flour
cornmeal
1 egg white or 3 tablespoons Haddar Egg Whites plus 1 tablespoon cold water
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!
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how much flour do i need, 5 or 7?
can i leave out the cornmeal?
Best to start with less flour (5 cups) and add if needed, if you’re finding the dough too sticky. You can leave out the cornmeal or substitute it by using a sprinkle of flour to dust the dough.