Breads: Rustic Italian Bread

By JoFClark

Pillsbury Flour (4/18/99)
Dad's handwriting

Ingredients

• 1 cup water (120-130 degrees)
• 2 T olive oil
• 3 cups bread flour
• 2 t sugar
• 1/2 t salt
• 1 pkg. active dry yeast
• cornmeal
• 1 egg white, beaten

Preparation

Step 1

Combine dry ingredients; mix well.
Add warm water and oil, mix well.
Turn dough onto lightly floured surface.
Knead dough 10 minutes or until smooth.
Place dough in bowl and cover with plastic wrap and cloth towel.
Let rise for 25-30 minutes.
Sprinkle ungreased cookie sheet with corneal.
Punch dough down, cover and let rise for 15 minutes.
Shape dough into baguette-shaped loaf about 12 inches long.
Place dough on sheet.
Cover, let rise 2 times its bulk.
Heat oven to 375 degrees.
With sharp knife, make 1 inch slice, brush top with egg white.
Bake at 375 degrees for 20-30 minutes or until loaf sounds hollow/done when thumped.