Ingredients:

1 pkt of active yeast

1 cup of hot water

2 tbsps of sugar

3 cups of all purpose flour.

1/2 cup of flour for later

2 tbsp of vegetable oil

1.5 tsp of salt

Cornmeal, or bread crumbs

1 egg white

1 tbsp of cold water

Add yeast, warm water, and sugar. Yeast loves sugar, and to be warm. Let it react and get a little foamy. If it’s not foamy the yeast is probably bad. It happens sometimes.

Then add your, vegetable oil, salt and flour. Blend until its a dough like consistency. If needed, the 1/2 cups of flour for later use can be used now to make dough less sticky. Also sprinkle a little flour on the counter and knead the dough till elastic.

THE RISE:

I live in Florida where the sun is alway hot. I knead dough into a ball. I take a large glass bowl and coat really heavily with oil. This is so the dough can easily slide as it rises. I place the ball of dough in the glass bowl, turn over a few times so that the dough is covered in oil. Then cover with a plastic wrap. I place in the sun by my glass siders. Remember yeast loves warmth. If you live in colder climates, turn the oven on the lowest setting, let it warm a little TURN OFF. Place your covered bowl in the oven for a warm environment. Let rise until doubled around 2 hours.

After the first rise, take dough to counter and punch it our a few times. Roll out with a rolling pin. Get your pan ready.

Some techniques vary on this. I roll dough out flat with a rolling pin, then roll up dough in one loaf. I take either bread crumbs, or cornmeal, and coat the pan. It helps it from sticking and burning. Place the loaf on the pan. Slice tops diagonally with a super sharp knife. Add egg wash of cold water and egg white.

The rise:

Set the pan near a warm window. Or set the oven again heat up on lowest setting till is a little warm, and TURN OFF. Place pan inside and wait another 2 hours

375 for 25 minutes . It should be a nice brown color. A good way to test the bread is to knock it. It should have a hallow thud sound when knocking in the middle.