Rustic Italian Bread

Recipe Ingredients

1 cup	237ml	Warm water - 120-130f.
2 tablespoons	30ml	Olive oil
3 cups	187g / 6.6oz	All-purpose flour
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Salt
1		Active dry yeat
		Cornmeal
1		Egg white - beaten

Recipe Instructions

Place ingredients except 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).

Shape dough into baguette-shaped loaf about 12" long. Place loaf on cornmeal-coated sheet. Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light and doubled in size. Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped.

Makes one, 12 slice loaf.

Conventional Directions: Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth. Place dough in bowl; cover with plastic wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes.

Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 " long. Place dough on cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes or until doubled in size. Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. No change for High Altitude.

Source:
Pillsbury Low-Fat Italian Cooking

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