Using a Kitchen Aid mixer with the flat beater attached... Put 3 cups of the flour in the bowl. Add yeast, sugar, and salt. Mix.
Water should be quite warm, but still comfortable enough to keep your fingers in it.
This is what the dry mixture looks like after mixing.
Attach the dough hook. Add water and oil. Mix.
This is basically what it should look like after mixing. Yours may be stickier and that's ok. Slowly add flour 1/4 cup at a time until... (See next step for video)
Knead the dough a little bit. You may need to sprinkle a small amount of flour on the counter to keep it from sticking.
Keep kneading until it is smooth. Form in a ball, cover, and let rest for 10 minutes.
Prep a baking sheet by spraying it or covering in parchment paper.
Either with your hands or a rolling pin, form the dough into a large rectangle. Make sure it's longest edge is not longer than your pan.
Roll the rectangle into a long loaf - start at a long edge. Keep it snug to keep air bubbles out.
I like to pinch and press the seam a little after rolling the loaf.
Place on pan (mine only fit diagonally!) seam side down. Using a sharp knife, gnash the top in several places. Don't go deep - just enough for it to pull apart on its own and be visible as shown.
Using a pastry brush, brush the loaf thoroughly with egg white.
Let rise in warm place until doubled in size. I like to brush it with egg white again at this point, but it is not required.
Bake at 375 Fahrenheit for 15 minutes.
Remove and brush with egg white again.
Return to oven for another 15 minutes or until nicely browned. Let cool a few minutes before slicing. Then enjoy!
- 3.0c Flour
- 2.0tsp Yeast
- 1.0tsp Sugar
- 1.0tsp Salt
- 1.0tsp Vegetable oil
- 1.0c Warm water
- 1.0 Egg white