RUSTIC ITALIAN BREAD
- 1 cup warm water
- 2 Tbsp. olive oil
- 3 Cup flour
- 2 tsp. sugar
- 1/2 tsp. salt
- 1 pkg. active dry yeast
- 1 egg white beaten
Combine all ingredients except egg white & cornmeal according to bread machine directions.
Process on dough setting.
Remove dough from bread maker and punch down.
Cover & let rest for 15 minutes.
Shape into a 12-inch baguette shape and place on cornmeal coated (UNGREASED) cookie sheet.
Cover & let rise for 30-35 min.
Heat oven to 375 and make 1 deep slash lengthwise in top of loaf.
Brush with egg white.
Bake for 25-30 minutes or until loaf tests done.