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Crusty Italian Bread

Source: Steve in Pittsburgh (TSR message forum)

List of Ingredients

1C & 2T warm water
1T & 1 1/2t olive oil
1 1/2t salt
3C all purpose flour (use unbleached if desired)
1T brown sugar
1 1/2t active dry yeast
1 egg
1T water
1T cornmeal


Recipe

Add all ingredients except egg, 1T water and cornmeal into your bread machine. Select dough cycle. Divide dough into 2 parts. Roll out to a 15x10 rectangle. Roll up tightly from wide side and pinch seams. Taper ends by gently rolling dough back and forth. Sprinkle cornmeal onto greased baking sheet. Place loaves on pan seam side down. Brush top with water. Let rise until double, about 50 minutes. Preheat oven to 375 degrees. Mix egg and 1T water to make an egg wash. Brush loaves with egg wash. Make 4 cuts about 1/4 inch deep across each loaf. Place a pan of hot water in bottom of oven. Bake bread for 25-30 minutes or until golden. To make a nice crusty bread; bake bread in afternoon and pop into oven again 5 minutes before meal.