It has been awhile since I have posted a bread recipe. As a family of 3 we don’t go through a ton of bread in one sitting, so lots of my bread ends up in the freezer. Then every so often I get in a “clean out the freezer” mode. That is what has happened over the last month or so. It is finally pretty empty, so I am back to making bread!
I was searching for a new bread recipe to try awhile ago, and I saw this one on quite a few sites. It looked hearty, and crusty; which is what I was looking for. I made this one night that we were having soup for dinner. I always love bread with my soup, and this was a good one to have around. It is slightly sweet, which you could change by reducing the sugar if that isn’t your thing. It was hearty and stuck up to the dunking, which I always do with my bread and soup. It would also make great toast or even a sandwich.
I still have a loaf of this in the freezer that I think I might have to take out this week. We have had amazing spring weather these last couple weeks. It has been in the 50’s and 60’s with lots of sun. That is all about to change in a couple of hours….we are supposed to get 6-12 inches of snow tonight 🙁 Soup and bread is on the menu tomorrow!
- 4 Tbls sugar
- 2 Tbls butter , melted
- 3 tsp salt
- 1 1/2 cup hot water (about 115 degrees)
- 2 Tbls rapid rise yeast
- 5 cups bread flour
- 1 egg white
- 1 Tbls water
- 1 tsp kosher salt
- 1 tsp rosemary
- Using a stand mixer, mix together the sugar, butter, salt, water, and yeast. Let set for 5 minutes until nice and foamy.
- Add the flour, 1 cup at a time until it forms a ball.
- Turn onto a floured surface and knead for 8-10 minutes.
- Place dough in a greased bowl, cover and let rise until doubled in size (about 30 minutes).
- Punch down the dough, divide into 2 equal balls. Roll into a ball, and place side by side on a baking sheet. Cut cross slits in the top. Cover and let rice for another 30 minutes.
- Preheat oven to 400 degrees.
- Mix together the egg white and the water. Brush over the top of each ball of dough. Sprinkle evenly with salt and rosemary. Bake for 20-25 minutes. It will be golden brown and sound hollow when you tap on the bottom.