Prep 2 hrs
Cook 25 mins
If you reside in the U.S. then you might want to use *all* bread flour, Canadian residents use half bread and half all-purpose flour, you can make two smaller loaves or make one large loaf or the dough may also be shaped into 18-20 rolls, you may use up to 1-1/2 teaspoons salt. Prep time includes 1 hour rising time, since every bread machine dough cycle time is different, the prep time is only estimated.
- 1 1⁄3 cups water (110 degrees F)
- 2 cups all-purpose white flour
- 2 cups white bread flour
- 1 teaspoon salt (can use up to 1-1/2 teaspoons)
- 1 tablespoon light brown sugar
- 2 teaspoons olive oil
- 2 1⁄2 teaspoons dry yeast (you could just use a small package of yeast which is 2-1/4 teaspoons instead of the 2-1/2 teaspoons)
- 1 small egg
- 1 tablespoon water
- 3 -4 tablespoons cornmeal (to sprinkle on baking sheet)
- Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
- Place into the bread machine and set to dough cycle; press start.
- When the cycle has finished deflate the dough and remove to a lightly floured surface.
- Divide the dough evenly in half (or you may leave in one large piece).
- Cover the dough with a clean tea towel and let rest for 4-5 minutes.
- Roll up the dough, shape into two loaves, then seal the seam.
- Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
- Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
- In a small bowl whisk together egg with water.
- Brush the egg mixture gently over the loaves.
- Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
- Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
- Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).
In my experience, 1 1/3 cups liquid to 4 cups flour sounded not right so I used only 3 cups flour and still ended up adding a sprinkle more water to make the dough pliable enough that the machine could knead it properly. Amount of liquid needed can be related to climate but at this time of year our climate isn't dry. So I advise comparing the liquid to flour ratio to the basic recipes in the book that came with your machine. Other than that, the bread was OK.
followed recipe to the letter but dough didn't rise enough i let it rise 45 minutes coated with egg mix and put slit across top baked 35 minutes crust was hard and didn't brown.
First Italian bread I've made that actually came out!