Recipe by Kittencal@recipezazz
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)
Directions See How It's Made
- 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).