Receiving Instructions
- Store unopened for up to 12 months.
Preparation Instructions
- 1 package bread mix (included)
- 1 package yeast (included)
- 1 cup (250 ml) warm water (110°F/43°C)
- 2 Tbs. olive oil, plus more for greasing
- All-purpose flour for dusting
- 1 egg
In the bowl of a stand mixer fitted with the dough hook, combine the bread mix and yeast. Mix on low speed until combined. With the mixer running on low speed, slowly add the warm water and olive oil and mix until combined, stopping the mixer to scrape down the sides of the bowl as needed. Increase the mixer speed to medium and beat until the dough becomes smooth and elastic, about 7 minutes.
Turn the dough out onto a lightly floured surface and knead for 1 minute. Shape the dough into a ball and place in a large, well-oiled bowl, turning the dough to coat evenly with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
If using a loaf pan:
Grease an 8-by-4-inch (20-by-10-cm) loaf pan. Gently punch down the dough and turn it out onto a lightly floured surface. Using your fingertips, press the dough into an oval about 7 by 12 inches (18 by 30 cm). Starting with one of the short sides, roll the dough into a tight log and pinch the ends of the dough together to seal. Place the dough in the prepared loaf pan, cover with a kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
Position a rack in the lower third of an oven and preheat to 425°F (220°C). In a small bowl, whisk together the egg and 1 Tbs. water.
Using a sharp knife, cut diagonal slashes about 1/2 inch (12 mm) deep and 2 inches (5 cm) apart across the top of the dough. Brush the dough with the egg wash. Bake for 20 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking until the crust is golden and the loaf sounds hollow when tapped, about 15 minutes more. Transfer the pan to a wire rack and let cool for 20 minutes, then turn the loaf out onto the rack.
If making a freeform loaf:
Line a baking sheet with parchment paper. Gently punch down dough and turn it out onto a lightly floured surface. Using your fingertips, press the dough into an oval about 15 inches (38 cm) by 7 inches (18 cm). Starting with one of the long sides, roll the dough into a log. Pinch the ends of the dough together to seal, then carefully transfer to prepared baking sheet with the seam facing down. Tuck the ends of the dough under slightly. Cover with a kitchen towel and let rise in a warm place until doubled in size about 1 hour.
Position a rack in the lower third of an oven and preheat to 425°F (220°C). In a small bowl, whisk together the egg and 1 Tbs. water.
Using a sharp knife, cut diagonal slashes about 1/2 inch (12 mm) deep and 2 inches (5 cm) apart across the top of the dough. Brush the dough with the egg wash. Bake for 20 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking until the crust is golden and the loaf sounds hollow when tapped, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool for 20 minutes, then transfer the loaf to the rack.
If using a bread maker:
In the bread pan of an electric bread maker, combine the bread mix, yeast, warm water and olive oil. Follow the manufacturer’s instruction for making a 1-pound (500-g) white or French loaf.
