Makes 2 loaves
4-1 / 2 to 5 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1-3 / 4 cups very warm water (120o to 130oF)
1 tablespoon olive oil
1 egg white beaten with 1 tablespoon water
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Add water and oil; beat 2 minutes of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10minutes.
Divide dough in half; roll each to 15 x 10-inch oval. Roll up tightly from long ends as for jelly roll. Pinch seams and ends to seal; taper ends. Place, seam sides down, on greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush surface with egg white mixture. With sharp knife, make 4 or 5 diagonal cuts (1 / 4 deep), on top of each loaf. Bake at 400oF for 20 to 25 minutes or until done. For crisper crusts, brush 2 more times with egg white mixture after 10 and 15 minutes of baking time. Remove from sheet; cool on wire rack.
Crisp Flatbread (Makes 4 flatbreads)
Divide dough into 4 equal pieces; roll each piece to 12-inch circle, 12-inch square or 12 x 9-inch oval. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Mark surface of dough with back of knife in pie-shaped wedges or strips. Brush with egg white mixture; sprinkle with poppy or sesame seeds, if desired.
Bake at 425oF for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
Serving size: 1 slice (1 / 24)
Serving weight: 1.5 ounces (43 grams)
Calories 100; Total fat 1 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 19 g; Dietary fiber less than 1 g; Sugars 0 g; Protein 3 g