Use bread flour and your bread machine to create a tender, deliciously rustic Italian Bread.
1 cup water heated to 120 to 130-degrees
2 tablespoons olive oil
3 cups bread flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast
Cornmeal to coat baking sheet
1 egg white, beaten
Place all ingredients but cornmeal and egg white in bread machine pan according to manufacturer's instructions. 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. Cover dough with clean cloth; let rest for 15 minutes. Shape dough into baguette-shaped oaf that is about 12-inches long. Place loaf on cornmeal-coated sheet. Cover, let rise in warm place (80 to 90-degrees) for 30 to 35 minutes or until light and doubled in size.
When ready to bake, preheat oven to 375-degrees. With a sharp knife, make one deep lengthwise slash in top of the loaf. Brush loaf with egg white. Bake in preheated oven 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
If you do not have a warm place in which to let bread rise, preheat oven to lowest temperature for 30 to 60 seconds or until oven temperature registers 85 to 90 degrees. Turn off oven, set bread in oven and let rise. Do not open the oven door during this time.
Recipe makes 1 loaf.
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