Italian Bread Baked On A Pizza Stone
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
Unbleached Flour1 tbsp
Light Brown Sugar1 tbsp
Water1.5 tsps
Salt1.5 tbsps
Olive Oil1
Egg2 tbsps
CornmealDirections:
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
2
Select dough cycle; press Start
3
Place pizza stone in oven and preheat to 375 degrees F (190 degrees C)
4
Oven must be preheated at least 30 minutes before baking
5
Deflate the dough and turn it out onto a lightly floured surface
6
Form dough into two loaves
7
Place the loaves seam side down on a cutting board generously sprinkled with cornmeal
8
Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes
9
In a small bowl, beat together egg and 1 tablespoon water
10
Brush the risen loaves with egg mixture
11
Make a single long, quick cut down the center of the loaves with a sharp knife
12
Gently shake the cutting board to make sure that the loaves are not sticking
13
If they stick, use a spatula or pastry knife to loosen
14
Slide the loaves onto the pizza stone with one quick but careful motion
15
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom