For loaf:
Lightly spray a 11⁄2-pound loaf pan. Roll dough on a floured work surface into a short, fat cylinder. Place it in prepared pan and loosely cover it with plastic for the final rise. Once loaf rises again after a half hour, make 3 slash- es diagonally with a serrated knife on the top of loaf and brush with egg wash. Bake on rack position 1 for about 35 to 40 minutes, rotating pan halfway through bake time, until it is a deep golden on top and sounds hollow when tapped on the bottom.
For baguettes:
Line baking tray with parchment. Divide dough in half and roll each into a long thin cylinder on a floured work surface. Place on tray, cover loosely with plastic and allow to rise for a half hour. Bake in position 1 for 35 to 40 minutes, rotating tray halfway through bake time, until bread is a deep golden brown on top and sounds hollow when tapped on the bottom.
For rolls:
Divide dough into twelve 2-ounce pieces. Roll each on a floured work surface with your hands to form a ball. Place 6 at a time on a parchment-lined baking tray and cover loosely with plastic to rise for a half-hour. Slash the tops of the rolls with a serrated knife and brush with egg wash. Bake in position 2 (middle rack) for 20 minutes, rotating tray halfway through bake time, until rolls are a deep golden brown.
Nutritional information per serving:
Calories 142 (4% from fat) • carb. 29g • pro. 4g • fat 1g sat. fat 0g • chol. 9mg • sod. 60mg • calc. 7mg • fiber 1g
Variation: This bread makes fantastic bruschetta.
Simply slice either baked loaf into 3⁄4-inch slices, place on the baking tray lined with foil and drizzle with extra virgin olive oil. Place under the preheated broiler for 3 minutes
