Italian Bread Using a Bread Machine |
INGREDIENTS:
4 cups unbleached all-purpose flour 1 tablespoon light brown sugar (I used brown sugar blend) 1 1/3 cups warm water (110 degrees F /45 degrees C) 1 1/2 teaspoons salt (I omitted) 1 1/2 teaspoons olive oil | 1 (.25 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. Select dough cycle; press Start. |
2. | 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). (I sprinkled cornmeal on my pizza stone and put the dough on it and then covered mine and set in the oven for an hour) |
3. | 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. (letting ir rise on the stone prevented this step) |
4. | Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom. |
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