The Very Best Italian Bread!

The Very Best Italian Bread!

czwartek, 23 stycznia 2014

The Very Best Italian Bread!

Time: 1 hrs 10 mins

Ingredients

• 4 cups unbleached all-purpose flour
• 1 tablespoon light brown sugar
• 1 1/3 cups warm water (110 degrees F/45 degrees C)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons olive oil
• 1 (1/4 ounce) package active dry yeast
• 1 egg
• 1 tablespoon water
• 2 tablespoons cornmeal

Directions

• 1 Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer.
• 2 Select dough cycle; press Start.
• 3 Punch down the dough and turn it out onto a lightly floured surface.
• 4 Form dough into two loaves.
• 5 Place the loaves seam side down on a cutting board generously sprinkled with cornmeal.
• 6 Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes.
• 7 Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• 8 In a small bowl, beat together egg and 1 tablespoon water.
• 9 Brush the risen loaves with egg mixture.
• 10 Make a single long, quick cut down the center of the loaves with a sharp knife.
• 11 Gently shake the cutting board to make sure that the loaves are not sticking.
• 12 If they stick, use a spatula or pastry knife to loosen.
• 13 Slide the loaves onto a baking sheet with one quick but careful motion.
• 14 Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.