No-Knead Honey Bread

1. In a large mixing bowl stir together the 3/4 cup water and the yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray or brush with olive oil; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray or brush with olive oil; cover bowl with the greased plastic wrap, coated side down. Chill for at least 4 hours or up to 24 hours.

2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with greased plastic wrap. Let stand for 30 minutes.

3. Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into an 8- to 9-inch oval loaf, lightly flouring the dough as needed. Transfer loaf to the prepared baking sheet, using dough scraper or spatula if necessary. Cover with a clean kitchen towel and place on the middle rack of your unheated oven; place a bowl of warm water on the lower rack. Let rise until nearly double in size (about 1 hour).

4. Remove loaf from oven; uncover and set aside. Preheat oven to 400°F. In a small bowl whisk together egg white and the 2 teaspoons water; brush over loaf. Arrange herbs on loaf. Brush herbs with egg mixture. Bake 23 to 25 minutes or until an instant-read thermometer inserted in the center of the loaf registers at about 200°F. (Most breads are done throughout between 195°F and 200°F.) Remove from baking sheet; cool on a wire rack.

Same Day Bread

Prepare as directed in step 1, except omit chilling the dough. Let dough stand in the bowl, covered, at room temperature for 30 minutes. Continue with step 2 as directed. The bread will still taste great, but it will spread a little more and won't rise as high as bread that has been chilled.