posted by alsgirl 10-08-98 1:50 PM
ITALIAN BREAD
1 1/8 c. Warm water (110 degrees)
1 1/2 ts. Active dry yeast
1 TB Brown sugar
3 c. Unbleached flour
1 1/2 TB Salt
1 1/2 TB Olive oil
1 Egg
********************
1 Egg, thoroughly beaten for egg wash
1 TB Water
Cornmeal
Sesame Seeds
1. In a small mixing bowl, combine the warm water, yeast & brown sugar
(have seen other recipes in which white sugar was used instead); let proof
for 3-5 min.
2. In a large mixing bowl, sift together flour & salt. Add olive oil,
1 egg & the yeast mixture; blend until a sticky dough is formed (can be done in a heavy-duty mixer with the dough hook).
3. Form dough into 1 large loaf, or divide into 2 parts & form into long loaves.
4. Sprinkle cornmeal on lightly greased baking sheet; place loaves on the sheet, seam sides down.
5. Brush top of loaves with egg wash; let rise until doubled, about 50 minutes.
6. Preheat oven to 375 degrees. Brush loaf again with remaining egg wash;
sprinkle with sesame seeds, if desired. Make
4 cuts, about 1/4" deep; across top of the loaf.
7. Place a pan of hot water in the bottom of the oven. Bake the bread for
25-30 min. or until golden. Remove from oven
& cool on wire rack. After cooling, store in air-tight container
(or wrap) to preserve. May freeze
up to 3 months.
Tip: To serve a crustier bread: 5 minutes before dinner is served, reheat
the baked bread in a 375 deg. oven for 5
minutes. You;ll be pleasantly surprised how the extra crunch from
reheating lends to the authenticity of the Italian
bread.