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Perfect for sandwiches or toasted for breakfast.


  • 1 3/4 cup warm milk (105-115 F)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup melted butter
  • 4 cups bread flour
  • 2 teaspoons kosher salt
  • 1 large egg, lightly beaten


  • In a large glass bowl, whisk together the milk, yeast and sugar.
  • Let stand ten minutes or until foamy.
  • With a wooden spoon, stir in 2 cups of the flour, melted butter and kosher salt.
  • Add as much of the remaining flour as is needed to make a smooth dough and knead for about ten minutes right in the bowl.
  • Cover tightly with plastic wrap and let rise 1.5-2 hours or until doubled in bulk.
  • Preheat oven to 425 F.
  • Dived dough into 12 roughly equal portions and flatten each into about a 4 inch round.
  • Let rise on baking sheets sprinkled with cornmeal for 30 minutes.
  • Brush with beaten egg and sprinkle with kosher salt, poppy seeds or whatever you desire.
  • Transfer to a baking stone and bake 7-8 minutes or until the top begins to brown slightly.

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