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For loaf:
Lightly spray a 1
1
⁄2-pound loaf pan. Roll dough on a
floured work surface into a short, fat cylinder. Place it in
prepared pan and loosely cover it with plastic for the final
rise. Once loaf rises again after a half hour, make 3 slash-
es diagonally with a serrated knife on the top of loaf and
brush with egg wash. Bake on rack position 1 for about
35 to 40 minutes, rotating pan halfway through bake time,
until it is a deep golden on top and sounds hollow when
tapped on the bottom.
For baguettes:
Line baking tray with parchment. Divide dough in half
and roll each into a long thin cylinder on a floured work
surface. Place on tray, cover loosely with plastic and
allow to rise for a half hour. Bake in position 1 for 35 to
40 minutes, rotating tray halfway through bake time, until
bread is a deep golden brown on top and sounds hollow
when tapped on the bottom.
For rolls:
Divide dough into twelve 2-ounce pieces. Roll each on a
floured work surface with your hands to form a ball.
Place 6 at a time on a parchment-lined baking tray and
cover loosely with plastic to rise for a half-hour. Slash the
tops of the rolls with a serrated knife and brush with egg
wash. Bake in position 2 (middle rack) for 20 minutes,
rotating tray halfway through bake time, until rolls are a
deep golden brown.
Nutritional information per serving:
Calories 142 (4% from fat) • carb. 29g • pro. 4g • fat 1g
sat. fat 0g • chol. 9mg • sod. 60mg • calc. 7mg • fiber 1g
Variation: This bread makes fantastic bruschetta.
Simply slice either baked loaf into
3
⁄4-inch slices, place on
the baking tray lined with foil and drizzle with extra virgin
olive oil. Place under the preheated broiler for 3 minutes