Italian Bread

 Ingredients:

2 cups ~100°F water

2 1/2 tsp active dry yeast

5+ cups flour (all purpose or bread)

2 1/2 tsp. salt

1 Tblsp. brown sugar

2 Tblsp. olive oil

1 egg white (optional)

Preparation:

1. Stir yeast into 1/2 cup of the water; let it proof while you get the rest of the ingredients ready.

2. Combine flour, sugar and salt in electric mixer bowl.

3. Add yeast mixture, remaining water and olive oil.

4. Mix on lowest speed of mixer using dough hook attachment until a dough starts to form. 

5. Bump up the mixer one speed (still on low) and continue to mix for seven minutes. Add additional flour, as needed, up to 3/4 cup, to keep it looking like a dough.

6. While dough is mixing, oil a large glass bowl.

7. Put dough on floured surface and knead by hand for 1 to 2 minutes to get dough to be smooth, firm and elastic.

8. Put dough in oiled bowl, spray with a small amount of cooking spray, and cover tightly with plastic wrap.

9. Place dough in a warm, draft-free place for 1-2 hours, or until doubled in size (this process can be sped up by use of a warming drawer set to "bread proof").

10. On a lightly floured surface, turn the dough out and flatten it with your hand. Make it into a large rectangle -- or two smaller rectangles, if you want two smaller loaves instead of one big one.

11. Tightly roll up the dough, making sure to seal the seams with each roll.

12. Place dough on a baking sheet dusted with flour. 

13. Cover dough lightly with a towel, and let it rise for another 30 minutes, or until doubled in size.

14. Preheat oven to 425°F.    

15. Place a rimmed baking sheet on the bottom rack of the oven, and fill it with 2 cups (or so) of water to create some steam right before you put the bread in the oven.

16. If desired, brush loaf lightly with egg white.

17. Put the bread on the center rack of the oven to bake. Bake for 25-30 minutes (adjust to 20 minutes if you've made two loaves from one recipe), or until brown and the loaf sounds hollow when thumped.