Yield: 6 servings
|5¾ cup||Sifted flour|
|1 pack||Active dry yeast|
|2 cups||Very warm water|
|1 \N||Egg white, unbeaten|
Altitude: 5,000 ft. Yield: 2 loaves In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast.
Add water and beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally. Gradually stir in 3½ cups more flour, or enough flour to make a soft dough.
Sprinkle remaining ¼ cup flour on bread board or pastry cloth. Turn dough out on floured surface and knead until smooth and satiny, 5 to 10 minutes. Shape into smooth ball. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place (80-90 degrees) until double (about 1 hour).
Punch down. Divide into halves. Shape each half into a ball. Cover and let rest 5 minutes. Rub a little shortening on palms of hands.
Roll each ball of dough under the hands to form a long slender loaf about 3 inches in diameter. Start rolling at the center and gently work hands toward end of loaf, repeating until loaf is shaped. Place loaves 4 inches apart on lightly greased baking sheet. With a sharp knife, cut diagonal gashes abut ¼ inch deep and about 1 ½ inches apart into top of each loaf.
Cover and let rise until a little more than doubled (about 1 hour).
Bake in moderately hot oven (425 degrees) 25 to 35 minutes. Remove from oven, brush with egg white. Return to oven for 2 minutes.
Remove from baking sheet and cool on racks.
Hint: For crustier loaf, bake bread with a shallow pan of water on lower oven rack.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers