Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Makes 1 Large or 2 Small Loaves Now that youve got some basic bread making experience, its time for a few ethnic varieties of bread recipes as served up by The Cook and Kitchen Staff from "Our Daily Bread" collection. Todays recipe makes for a simple, crusty Italian-style loaf bread and is so easy to prepare, youll wonder why you ever went to an Italian restaurant just for the bread. In a small mixing bowl, combine warm water, yeast, and brown sugar, and let proof for 3 to 5 minutes. In a large mixing bowl, sift together flour and salt. Add olive oil, 1 egg, and yeast mixture, and blend until a silky dough is formed. Form 1 large loaf, or divide dough into 2 parts and form into long loaves. Sprinkle cornmeal on a lightly greased baking sheet. Place loaves on the baking sheet, seam sides down. Brush tops of the loaves with a tablespoon of water mixed with the remaining egg. Let rise until doubled, about 50 minutes. Pre-heat oven to 375-F degrees. Brush loaf with remaining egg wash. Sprinkle with sesame seeds. Make 4 cuts about 1/4 inch deep across top of loaf. Place a pan of hot water in bottom of oven. Bake the bread for 25 to 30 minutes or until golden. Remove from oven and cool on a wire rack. After cooling, store in air-tight container to preserve. May freeze for up to 3 months. Kitchen Staff Tip: To serve a crustier bread, five minutes before dinner is served, re-heat the baked bread in the same temperature oven for 5 minutes. Youll be pleasantly surprised how the extra crunch from re-heating lends to the authenticity of the Italian bread. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Sep 5, 1998, converted by MM_Buster v2.0l.
