|I made this for my family yesterday. There's nothing like a good fresh loaf of Italian bread. The aroma alone makes it worth making.|
1 cup (8 ounces) cool water, about 65F
2 cups (8 1/2 ounces) all-purpose flour
1/4 teaspoon instant yeast
Mix this together, cover with a piece of plastic wrap and set it aside for 24 hours.
1/2 cup (4 ounces) cool water, about 65F
2 to 2 1/2 cups (8 1/2 to 10 5/8 ounces) all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons salt
The Dough: Add the water to the sponge, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it’s fairly smooth but not necessarily elastic. Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours.
|Preheat oven to 425F. Gently brush the braid with an egg white mixture made of 1 egg white and 1 tsp. water. Sprinkle the loaf generously with sea salt. Bake for 25 to 35 minutes.|