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Rustic Italian Bread

I always use my bread machine to make my yeast dough's and this is no exception.


List of Ingredients




1 c. water (temperature should be 120-130°)
2 Tbls. olive oil
3 c. bread flour
2 tsp. sugar
1/2 tsp. salt
1 tsp. yeast
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corn meal
1 egg white, beaten


Recipe



Place water, oil, salt and sugar in the baking pan. Top with the flour. Make a well in the flour and place the yeast in the well.
Place baking pan in the machine and turn it on.

Machine setting:
Dough

At the end of the dough cycle, remove the dough from the machine and place it on a lightly floured surface. Punch down the dough. (If the dough is sticky, knead in additional flour before shaping.) Cover the dough with a clean cloth; let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Sprinkle a cookie sheet with corn meal and place the dough on top of the corn meal. Cover and allow to rise in a warm place unitl light and doubled in size (30-45 minutes is usually enough). Heat oven to 375°. With a sharp knife, make 1 deep lenghtwise slash in top of the losf. Brush loaf with egg white. Bake about 25-35 minutes until loaf sounds hollow when lightly tapped.