Rustic Italian Bread
Yield
12 servingsPrep
20 minCook
25 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
warm |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | each |
egg whites
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
warm |
|
| 3E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | each |
egg whites
beaten |
*
|
Directions
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 inch long.
Place loaf on cornmeal-coated sheet.
Cover; let rise in warm palce, 80 to 85 F for 20 to 25 minutes or until light and doubled in size.
Heat oven to 375℉ (190℃).
With a sharp knife, make one deep lengthwise slash in top of loaf.
Brush loaf with egg white.
Bake at 375℉ (190℃). for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
