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Bread, Italian (Best Ever)

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Best Ever Italian Bread
Nothing beats homemade bread with spaghetti or when making garlic toasted bread for dinner. This recipe creates a beautifully browned loaf that is nice and airy inside.
Ingredients
  1. 2 cups lukewarm water
  2. 2 1⁄2 teaspoons active dry yeast
  3. 5 cups bread flour
  4. 1 tablespoon light brown sugar
  5. 2 tablespoons olive oil
  6. 2 1⁄2 teaspoons salt
  7. 1 egg white, lightly beaten
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Instructions
  1. Stir the yeast into 1 cup lukewarm water and set aside.
  2. Combine 5 cups flour, sugar and salt in the bowl of an electric mixer.
  3. Add the yeast mixture, remaining water and olive oil.
  4. Using a dough hook attachment, mix on lowest speed of electric mixer until a dough starts to form, adding more flour as needed. Knead on low speed for 7 minutes.
  5. Transfer dough to lightly floured surface and knead by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
  6. Transfer the dough to a lightly oiled bowl and spray the top of the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
  7. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly; create your loaf shape, sealing the seam well after each roll.
  8. Preheat the oven to 425°F and place an empty 9’ x 13’ baking pan on bottom rack. This will be used later to create steam.
  9. Place the dough on a baking stone or baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until the dough doubles in size.
  10. Brush the dough with the lightly beaten egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
  11. Place the pan of dough on the center rack in oven, and pour two cups of water into the warmed baking pan on the bottom rack for steam. WARNING! Be careful not to splash the water on the hot oven door glass – it could crack the glass.
  12. Bake for 30 minutes uncovered to brown the crust. Loosely cover with foil for the last 15 minutes of baking to prevent over-browning the loaf. The bread is done when a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.
Notes
  1. Makes one beautifully browned Italian loaf
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