• Gather the ingredients so you have everything close at hand on the counter or table. Prepare 2 pieces of parchment paper 12"x12" by sprinkling 2 tablespoons cornmeal over both. Set aside for later use.

Make the Dough

• In a large mixing bowl (or gallon ice-cream pail) combine 3 cups all-purpose flour, 1 tablespoon instant yeast, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Whisk together to combine. Make a well in the center of the flour.
• Pour 2 cups lukewarm water into the center of the well. Mix together with a wooden spoon until the remaining 1 1/3 cup flour is mixed in. The dough will be sticky.
• Transfer dough to a greased bowl and cover with plastic wrap (or lid) and allow to rise in warm place for 2 hours. At this point, you may place the dough in the refrigerator for up to 48 hours, if desired.

Form the Loaves

• (For refrigerated dough: When you are ready to bake the loaves of bread, remove the dough from refrigerator and allow to sit at room temperature for 15-20 minutes.)
• Once the dough has risen, divide the dough in half. With floured hands, scoop out one portion and form it into a smooth ball, working the edges with your fingers and tucking it under until top is smooth.
• Place the dough on prepared parchment paper. Repeat with the second piece of dough. Cover with a clean towel and allow the loaf to rise for 30-40 minutes until double.

Prepare to Bake the Bread

• While the dough rises, preheat the oven to 450℉. If using a baking stone, preheat it at this time, as well. Add a small pan of water to the lower rack to create steam during the baking process.
• When loaves have doubled, score 2-3 times with a sharp knife or bread lame.
• Prepare the egg wash by whisking together in a small bowl 1 medium egg + 1 tablespoon water.
• Brush the top of each loaf with egg wash. Sprinkle with your choice of toppings: 1 teaspoon dried rosemary and 1/2 teaspoon garlic powder or everything bagel.
• Transfer loaves to a baking stone or baking sheet. Bake for 25-30 minutes until dark golden brown. When tested for doneness, the loaves should sound hollow when tapped with your knuckle.
• Remove from oven and allow to cool on wire rack. When ready to serve, slice with a sharp bread knife. Makes 2 medium artisan loaves.