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baking sheet sprinkled with cornmeal, and let rise until doubled in bulk. (Cornmeal may be sprinkled on the top, too, for an extra accent.) Slash the top in three places and brush with the egg wash. Broil at 375° for 20 minutes, then switch to “bake” for 25 minutes, or until the loaf sounds hollow when tapped with the knuckles. (If your broiler has no setting, place the bread as far as possible from the unit and watch carefully. You may have to switch from “broil” to “bake” more quickly.) Remove the loaf from the baking sheet and let it rest directly on the oven rack for a few minutes to brown the bottom. Cool on a rack.

Buttermilk White Bread
    Made with hard-wheat flour, this loaf is light, chewy, and extremely well crusted. It is a delicious bread for sandwiches or for toast, and it stores nicely if refrigerated in a plastic bag or frozen. The dough can also be baked as small rolls (see
forming instructions ).
    [1 loaf]
    2 packages active dry yeast
    1 tablespoon granulated sugar
    ½ cup warm water (100° to 115°, approximately)
    4 cups unbleached hard-wheat flour
    1 tablespoon salt
    3 tablespoons melted butter
    1 to 1½ cups buttermilk
    Combine the yeast, sugar, and water and allow to proof. Mix the flour, salt, melted butter, and buttermilk together, work into a smooth dough, and then add the yeast mixture. Beat well for 2 minutes, then remove to a well-floured board and knead for approximately 10 minutes, until the dough is supple, smooth, and satiny. (The dough can also be prepared in an electric mixer equipped with a dough hook. Combine all the ingredients, knead with the dough hook for approximately 5 to 6 minutes, and then remove the dough to a floured board for about 2 minutes of kneading by hand.) Place the dough in a buttered bowl and turn to coat the dough with butter. Cover and set in a warm spot to rise until more than doubled in bulk. Punch down the dough, remove to a floured board, and knead for two minutes. Form into a loaf about 9 × 5 inches by patting flat to a rather rough rectangle, folding in the ends, and then folding in the sides. Pinch the seams together well. Put in a buttered 9 × 5 × 3-inch bread pan, cover, and place in a warm, draft-free spot to rise until more than doubled in bulk. Bake in the center of a preheated 375° oven for about 40 minutes. For rolls, bake at 375° for 18 to 20 minutes. Remove from the pan, and bake for another 5 to 8 minutes on its side to give a crisp brown crust. Cool on a rack before slicing.
Carl Gohs’ Bread
    Carl Gohs is a fellow Oregonian who has done much research on early foods, as well as on pioneer and Indian cooking. His bread is quite a lot of trouble to make, but it has interesting flavour, because of the wheat germ, and the texture is also extremely good. The intriguing thing about this recipe is that the final dough is twisted to make it denser, which results in a fine grain. It is a beautiful bread that keeps well, whether stored in a plastic bag in the refrigerator or frozen, and it ships nicely too. (It was flown from coast to coast when I first tasted it.) It’s fun to make a big batch and save some, or give it to friends.
    [2 loaves]
    3 packages active dry yeast
    ½ cup warm water (100° to 115°, approximately)
    1 tablespoon brown sugar
    5 cups unbleached all-purpose flour
    1 medium potato, unpeeled but washed
    1½ cups potato water
    1 cup wheat germ
    ½ cup powdered milk
    5 teaspoons salt
    Butter, at room temperature
    In a 2-quart or medium-large mixing bowl, dissolve yeast in the ½ cup lukewarm water, add the brown sugar, stir, and set aside for 15 to 20 minutes, until it works and froths, acquiring about a 2-inch “head.” Stir in ½ cup flour and continue to stir until smooth. Set this “sponge” aside to work, covered with a cloth, for about an hour. Stir it down each time it doubles in bulk.
    Meanwhile, cut the washed, unpeeled potato in several pieces and boil in about 1½ cups water until tender. Peel and mash. Measure