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Recipe: Rustic Italian Bread (bread machine dough cycle)

Breads - Bread Machine
RUSTIC ITALIAN BREAD

1 cup water heated to 120 to 130 degrees F
2 tablespoons olive oil
3 cups bread flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast
Cornmeal (to coat baking sheet)
1 egg white, beaten (for brushing top)

Place all ingredients but cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal.

At end of dough cycle, remove dough from machine; place on lightly floured surface. Punch down dough. If dough is sticky, knead in additional flour before shaping. Cover dough with clean cloth; let rest for 15 minutes.

Shape dough into baguette-shaped loaf that is about 12 inches long. Place loaf on cornmeal-coated sheet. Cover, let rise in warm place (80 to 85 degrees F) for 30 to 35 minutes or until light and doubled in size.

Preheat oven to 375 degrees F.

With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white.

Bake in preheated oven 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Makes 1 loaf
Source: Evelyn Jakubowski, Milwaukee in the Milwaukee Journal Sentinel, March 3, 2002
MsgID: 1111864
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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