STEP 1-PLACE WARM WATER, YEAST AND BROWN SUGAR IN MIXING BOWL. STIR AND LET STAND FOR A FEW MINUTES UNTIL IT START TO BUBBLE AND FOAM A BIT.
STEP 2-ADD OLIVE OIL AND SALT. MIX AND ADD THE FLOUR GRADUALLY.
STEP 3-YOU WANT TO ADD ENOUGH THAT THE DOUGH COMES AWAY FROM THE SIDES OF THE BOWL. YOU WANT TO MIX IT WITH THE DOUGH HOOK FOR A FEW MINUTES.
STEP 4-COVER AND LET THE DOUGH RISE UNTIL DOUBLED ABOUT 30 MINUTES.
STEP 5-PUNCH DOWN DOUGH AND DIVIDE IN TWO AND FORM INTO TWO LOAVES (I DOUBLED THE RECIPE THIS TIME.)
STEP 6-COVER WITH A DAMP CLOTH AND LET RISE UNTIL DOUBLED.
STEP 7-PREHEAT OVEN TO 375 DEGREES.
”BEAT TOGETHER:”
”ONE EGG”
”ONE TBSP. WATER”
STEP 8-BRUSH THE RISEN LOAVES WITH THE EGG MIXTURE.
MAKE A SINGLE LONG QUICK CUT DOWN THE CENTER OF THE LOAVES WITH A SHARP KNIFE.
STEP 9-NOW HERE’S THE SECRET. PLACE ATLEAST 1 CUP HOT WATER IN A SHALLOW PAN AND PLACE IT ON THE RACK UNDERNEATH THE BREAD. THE STEAM WILL MAKE THE CRUST TURN PERFECTLY. YOU MAY NEED TO ADD A BIT MORE WATER DURING COOKING. YOU DO NOT WANT IT TO EVAPORATE.
STEP 10-BAKE FOR 25-30 MINUTES OR UNTIL THE LOAVES TURN GOLDEN BROWN AND SOUND HOLLOW WHEN YOU TAP THEM.
LAST STEP ,REMOVE FROM PAN AND LET COOL ON RACKS.ENJOY YOUR MEALS!
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