RUSTIC ITALIAN BREAD ABM
- 1 cup warm water
- 2 tablespoons olive oil
- 3 cups bread flour or 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3 ⁄4 teaspoon salt
- 2 teaspoons active dry yeast
- cornmeal for baking sheet
- 1 egg white slightly beaten
Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
Set on dough setting.
Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
Remove when signal beeps and cycle is done.
Preheat oven to 375°F.
Sprinkle cornflour or cornmeal onto a baking sheet.
Punch dough down and form into a long or oval loaf.
Cover and let rise for 25 more minutes.
It should be doubled again by this time.
Uncover and slash the top with a sharp knife or razor.
Brush all over with the beaten egg white.
Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.