Recipe for bread machine.
For a crunchier crust if you bake this
bread early in the day, pop the bread in a 425*F (220*C) oven
for about 5 minutes just before serving.
Italian Bread
- 3 cups unbleached all-purpose flour
1 tablespoon honey or granulated sugar
1 1/2 teaspoons salt
1 1/8 cups warm water (110*F/45*C)
1 1/2 tablespoons olive oil
1 1/2 teaspoons active dry yeast
- Water for brushing
1 large egg white mixed with 1 tablespoon water
1 tablespoon sesame seeds
1 tablespoon cornmeal
- Place the first 6 ingredients into your
bread machine in the order suggested by the manufacturer. Select
the dough cycle.
- Remove dough and divide, form into a round
or oblong loaf.
- Sprinkle cornmeal onto a well-greased
baking sheet. Place loaf on pan seam side down. Brush top of
loaf with water. Cover with plastic wrap and set aside to rise
in a warm draft- free place until doubled in size, about 50 minutes.
- Preheat oven to 400*F (205*C).
- Brush loaf with egg wash mixture. Sprinkle
with sesame seeds. Make 4 deep slashes with a razor blade or
very sharp knife across the top of the dough, being careful not
to tear and deflate the dough.
- Place a pan of hot water
in bottom of oven.
- Bake on center rack of oven for 30 to
35 minutes or until golden brown and bread sounds hollow when
tapped, turning the baking pan around after 20 minutes. Remove
from the oven and cool the bread on wire racks.
Makes 1 loaf.
