Description
Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!
Ingredients
- 3 cups unbleached flour
- 1 tablespoon light brown sugar
- 1 ⅓ cups warm water (110 degrees F/45 degrees C)
- 1 ½ teaspoons salt
- 1 ½ tablespoons olive oil
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon water
- 2 tablespoons cornmeal
Instructions
- 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.
- Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
- 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.
- 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 the pizza stone 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs
Servings: 20