Side Pannel
Rustic Italian Bread
Ingredients List
- 1 c Warm water, 120-130 F.
- 2 tb Olive oil
- 3 c All-purpose flour
- 2 ts Sugar
- 1/2 ts Salt
- 1 pk Active dry yeat
- Cornmeal
- 1 Egg white, 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" long. Place loaf on cornmeal-coated sheet.
Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light
and doubled in size.
Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in
top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or
until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf.
Conventional Directions: Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm
water and oil; mix well. Turn dough out onto lightly floured surface. Knead
dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic
wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes.
Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape
dough into baguette-shaped loaf about 12 " long. Place dough on
cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes
or until doubled in size.
Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top
of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or
until loaf sounds hollow when lightly tapped. No change for High Altitude.
Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0
mg. cholesterol.
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" long. Place loaf on cornmeal-coated sheet.
Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light
and doubled in size.
Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in
top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or
until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf.
Conventional Directions: Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm
water and oil; mix well. Turn dough out onto lightly floured surface. Knead
dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic
wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes.
Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape
dough into baguette-shaped loaf about 12 " long. Place dough on
cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes
or until doubled in size.
Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top
of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or
until loaf sounds hollow when lightly tapped. No change for High Altitude.
Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0
mg. cholesterol.
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