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Rustic Italian Bread
  • 1 cup warm Water
  • 2 Tbsp Olive Oil (#280398)
  • 3 cups All-Purpose Flour (#100200)
  • 2 tsp Granulated Sugar (#110650)
  • 3/4 tsp Salt (#110600)
  • 2 tsp Active Dry Yeast (#110400)
  • Cornmeal, for baking sheet (#110050)
  • 1 Egg White, slightly beaten
  1. Add flour, oil, salt, sugar, yeast and water to your mixer.  Set on dough setting.  Dough should be in a nice, round, sticky-to-the-touch ball.  If it is not, add more water, or add flour – whichever is needed.
  2. Preheat oven to 375 degrees F. 
  3. Sprinkle cornmeal onto a baking sheet.  Punch dough down and form into a long or oval loaf.
  4. Cover and let rise for 25 more minutes.  It should be doubled again by this time.
  5. Uncover and slash the top with a sharp knife or razor.  Brush all over with beaten egg white.
  6. Bake 25 to 35 minutes, until hollow sounding when tapped on bottom.
  7. Cool.
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