Place warm water into a small bowl and sprinkle the yeast on top. Let yeast dissolve for 5 minutes.
Measure out the bread flour by weighing with a scale or spooning into a measurement cup and scraping the top off with a knife. Put flour and salt into a food processor with a dough attachment and pulse 2-3 times until combined (I also tried using a stand mixer to make this recipe and it worked out fine).
With food processor or mixer on, slowly add the yeast into the flour mixture. Mix until dough forms a ball. Continue to mix for 1 more minute. Take dough out of food processor/mixer and place on a lightly floured surface. Lightly knead 4-5 times.
Coat a large bowl with cooking spray and place ball of dough in bowl, turning to coat with cooking spray. Cover dough and let rise for 45 minutes or until doubled in size. Placing dough in a warm draft free place is key. *To test if bread is finished rising, push dough in the center with fingers, if the indentation stays the dough is done rising.
Take dough out of bowl and punch dough down and shape into a 12x8 inch rectangle. Working with the 12 inch side, roll the dough up pressing firmly to prevent air pockets. Pinch the dough to seal the seams of the dough. Roll the dough slightly to lengthen the shape and place seam down on a baking sheet.
Cover the dough and let rest for 30 minutes or until double in size.
Preheat the oven to 450 degrees.
Uncover the dough and with a sharp knife make three 3 inch slashes on top of the bread, equal distances apart. Combine the tablespoon of water and egg white. Brush the mixture on the bread with a pastry brush, making sure the exposed dough gets brushed with the egg white mixture.
Place the bread on a baking sheet in the oven and bake for 20 minutes. The loaf should sound hollow when tapped. Best eaten within the first few days
Notes
Source- Adapted from Cooking Light’s Cooking Light Complete Cookbook