Ingredients

Directions

1. In a microwave-safe bowl or measuring cup, heat 300ml of water to 90-100F. 2. Stir in 25g sugar and 10g yeast, cover with plastic wrap, and let sit for 10 minutes. 3. Meanwhile, in a large bowl, stir together 500g bread flour and 7g salt. 4. Lightly grease a large bowl and set aside for now. I use olive oil, but Crisco also works well. 5. After yeast mixture is done activating, add it to the flour mixture and mix until a shaggy dough forms. I just use my hands, but you could use a spoon or something if you want. 6. Turn the dough out onto an unfloured surface and knead until smooth (about 5 minutes). You can use a mixer with a bread hook, but the texture isn't quite as nice. 7. Put the dough in the greased bowl, cover with plastic wrap, and let sit at room temperature for 1 hour to rise. 8. Before the dough finishes rising, preheat the oven to 375F and grease a 9-inch bread pan. Again, I use olive oil, but listen to your heart. 9. After the hour is up, punch down the dough to release the gas and turn it out onto a lightly-floured surface. 10. Roll the dough into a rectangle about 1/2 inch thick. One dimension of the square should be 9 inches (use the pan for reference). 11. Roll the dough up tightly along the 9-inch side to form a cylinder. I pinch the end to help it stay together a little better, but that's not strictly required and it's not quite as pretty. 12. Place the dough into the bread pan, cover with plastic wrap, and let it rest for 15 minutes. 13. Meanwhile, boil a large pot of water (the pan needs to be big enough for the loaf to fit). 14. Transfer the loaf to the boiling water and let boil for 1-2 minutes, then flip and boil for another 1-2 minutes. The longer you let it boil, the thicker the outer crust will be. 15. Carefully put the loaf back in the bread pan (I use 2 spatulas to move it). 16. In a small bowl, whisk together 1 egg and 30ml (2 tablespoons) water to make the egg wash. 17. Brush the top of the loaf with the egg wash. You shouldn't need all of it, and if you put too much it will turn into scrambled eggs in the pan. 18. Sprinkle with everything bagel seasoning to taste. 19. Bake at 375F for 23-28 minutes, until golden brown. Then remove from pan onto a wire rack for cooling. It's good for 3-4 days in a Ziploc bag on the counter, or you can freeze it for about a month.