Italian Bread Using a Bread Machine Recipe

Ingredients <br>- 4 cups unbleached all-purpose flour <br>- 1 tablespoon light brown sugar <br>- 1 1/3 cups warm water (110 degrees F/45 degrees C) <br>- 1 1/2 teaspoons salt <br>- 1 1/2 teaspoons olive oil <br>- 1 (.25 ounce) package active dry yeast <br>- 1 egg <br>- 1 tablespoon water <br>- 2 tablespoons cornmeal <br><p></p>Directions <br>step 1: Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. <br>step 2: Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). <br>step 3: In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. <br>step 4: Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom. <br>

Ingredients
- 4 cups unbleached all-purpose flour
- 1 tablespoon light brown sugar
- 1 1/3 cups warm water (110 degrees F/45 degrees C)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons olive oil
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon water
- 2 tablespoons cornmeal

Directions
step 1: Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
step 2: Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
step 3: In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
step 4: Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

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