Italian Style Loaves
Instructions
Dissolve sugar and yeast in 1/2 cup of the warm water. Set aside 15 minutes or until foamy. Put 2 cups of the flour and sea salt in a large bowl. Mix together and make a well in the centre. Put yeast mixture, remaining water and olive oil in the well and mix until well incorporated. Turn dough out on floured surface, and knead in enough of the remaining flour so dough is no longer sticky and is smooth and elastic. (10-15 mins). Lightly oil a large bowl with olive oil. Form dough into a ball, place in bowl and turn to coat with oil. Place a clean towel over top of bowl and set in a warm place to rise until double in bulk (1 to 1-1/2 hours). Punch dough down by pushing air out of dough. Divide dough into three parts. Roll into long, thin shapes and place in pan. Cover with clean towel and let rise until double in bulk. (20-30 mins.) Snip top decoratively, with kitchen shears, brush with egg white and sprinkle with on of any combination of seeds and sea salt. Bake in preheated 400 degree oven for 15-20 mins. or until bread sounds dull and hollow when tapped and is a deep golden brown.
