Friday, December 27, 2013

Italian Bread

Cold weather, actual colds or the flu...not sure what hit me but the need for soup and something to go along with it and this bread was the perfect thing.  A nice, crisp crust and soft insides.  

Italian Bread

2 3/4 cups bread flour
2 1/2 tsp bread machine active dry yeast
1 cup warm water
1 tsp salt
1 tsp sugar
2 tbsp extra light virgin olive oil

1 large egg slightly beaten
1 tbsp water

Put flour, yeast, warm water, sugar, salt and olive oil in bread machine and set to dough setting.

When done, remove from machine and put on a baking stone that has a thin coating of corn meal.  Cut a quarter inch deep in three stripes with a sharp knife.  Let rise for about a half hour in a warm area.

Brush top of bread with the mixture of 1 beaten egg and 1 tbsp water.  Bake until a golden brown.

Bake for 30 minutes at 350°