Saturday, October 25, 2008

Rustic Italian Bread

I saw this on the packaging of Pillsbury Bread Flour

1 cup water heated to 100 F to 110 F
2 tbsp oilive oil
3 cups bread flour
2 tsp sugar
1/2 tsp salt
1 (1/4 oz) pkg active dry yeast
1 egg white, beaten

Place all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's direction. 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 dough down (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 about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover; let rise in warm place (80-85 F/ for 20-25 minutes or until light and 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 25-30 minutes or until loaf sounds hollow when ligtly tapped.

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