Place mixing paddle in bread machine pan.
Add ingredients except cornmeal and egg white to bread machine in the order listed, making a well in the center of the dry ingredients and placing the yeast within (do not allow yeast to touch liquid).
Place pan in machine until it snaps into place and close lid.
Press the ''''select'''' button on control panel repeatedly until the arrow aligns with the setting marked ''''dough'''' and press ''''start''''
When the cycle has 30 minutes left to completion, preheat oven to 375F and place large cookie sheet on top of stove. Spray sheet liberally with garlic-flavored cooking spray and sprinkle lightly with cornmeal.
On clean and dried cutting board sprinkle about 1/8 cup of flour (until lightly coated). When the machine beeps transfer dough to board and sprinkle flour as needed. Do NOT add too much. The dough should not be coated with flour. Turn dough over (you can flour hands if necessary)
Pat dough to a rough rectangle then turn over and roll out to neat rectangle, (about) 8"x15" with rolling pin. Make sure the dough does not stick by sprinkling dough or board lightly with additional flour. Again, do not add too much or the bread will be hard.
Roll dough from the long side in, making the roll as even as possible. Pinch all ends in to seal, rolling dough to make even.
Transfer carefully to prepared cookie sheet. Spray with garlic-flavored cooking spray and cover with towel. Let rise for 20 minutes.
Separate egg and store yolk in refrigerator. Add 1 tablespoon of water to egg white and beat lightly until frothy. Move sheet with dough to cutting board and remove towel. Make 3-4 diagonal slashes in dough and brush with 1/2 of the egg mixture.
Bake for 20 minutes.
After 20 minutes have passed remove bread from oven and brush with rest of egg mixture. Replace in oven and bake for additional 12 minutes.
Remove bread from oven and move from sheet immediately to cool.
If you want to make sure that the bread is done by a certain time, keep in mind that the bread machine (Mine's a Zojirushi Upright) will take exactly 1 hour and 30 minutes to complete the dough cycle, and from there a 20 minute additional rising period. From there it is a 20 minute bake, followed by a 12 minute bake after brushing on the egg wash.
It is extremely important not to overflour the bread while you are rolling out the dough. Too little and the dough will stick to the board, making it hard to work with, too much and you have a brick instead of a loaf. A good rule of thumb is to make sure the board always has a light covering of flour between flipping the dough over. Also, try to roll out the dough with as little time as possible so that the dough will not be overworked and result in a tough bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1958.7mg||68 %|
|Potassium 104.8mg||3 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 41.9g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
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