Ingredients
Method
- Combine the warm water, yeast, and ½ teaspoon sugar in a small bowl. Let the mixture rest for about 5–10 minutes until it becomes foamy.
- In a large mixing bowl or stand mixer, stir together the hot water, remaining sugar, salt, vegetable oil, and 3 cups of flour until mostly smooth. Mix in the activated yeast mixture.
- Gradually add another 2 to 3 cups of flour until a soft, sticky dough forms. Cover the bowl with a clean towel and allow the dough to rise for 1 hour until doubled in size.
- If the dough remains too sticky after rising, work in small amounts of additional flour, about ¼ cup at a time, until it is easy to handle without becoming dry.
- Divide the dough into 2 equal portions. On a lightly floured surface, roll each piece into a rectangle, then tightly roll it into a loaf, sealing the seam as you go.
- Place each loaf seam-side down onto a lightly greased baking sheet. Tuck the ends underneath and cut shallow diagonal slashes across the tops with a sharp knife.
- Cover the shaped loaves and let them rise for another 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Brush the tops of the risen loaves evenly with the beaten egg white for a shiny golden crust.
- Bake for 25 to 30 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Allow them to cool slightly before slicing.
Nutrition
Notes
Nothing beats the aroma of homemade bread filling the kitchen. Slice it warm with butter, serve alongside pasta, or enjoy toasted the next morning for simple comfort.