Preheat oven to 375 degrees. Beat together:
1 egg
1 Tablespoon water
Brush the risen loaves with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
Now here’s the secret. Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread. The steam will make the crust turn perfectly. You may need to add a bit more water during cooking. You do not want it to evaporate.
Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
Remove from pan and let cool on racks. I always like to rub butter over the hot crust
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