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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/15/2009

Italian Bread

Italian Bread (makes 2 loaves)

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 1/2 tsp bread machine yeast

1 egg
1 tablespoon water
2 tablespoons cornmeal

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. Select dough cycle; press Start.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.

Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

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