1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 ½ teaspoons olive oil
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 ½ teaspoons salt
1 (.25 ounce) package active dry yeast
2 tablespoons cornmeal
1 large egg
1 tablespoon water
Step 1 Place 1 1/3 cups warm water, olive oil, flour, brown sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 90 minutes.
Step 2 Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves. Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Step 3 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Step 4 Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.
Step 5 Use a sharp knife to quickly cut one long slash down the center of each loaf. Gently shake the cutting board to make sure the loaves are not sticking; use a spatula or pastry knife to loosen them if necessary. Slide loaves onto a baking sheet with a quick but careful motion. Step 6 Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.
4.7
For a loaf of crusty Italian bread, try this bread recipe. The dough is made in a bread machine, then the loaves are baked in the oven.
Prep Time: 25 mins
Cook Time: 30 mins
Additional Time: 2 hrs 10 mins
Total Time: 3 hrs 5 mins
Servings: 20
Yield: 2 1-pound loaves
Nutrition Facts (per serving) 105 Calories
1g Fat
21g Carbs
3g Protein