Rustic Italian Bread
1 cup warm water
2 tablespoons olive oil
3 cups bread flour or 3 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon salt
2 teaspoons active dry yeast
cornmeal, for baking sheet
1 egg white, slightly beaten
Add flour, oil, salt, sugar, yeast and water to your bread according to its instructions.
when mixing keep checking on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
Preheat oven to 375°F.
Sprinkle cornflour or cornmeal onto a baking sheet.
Punch dough down and form into a long or oval loaf.
Cover and let rise for 25 more minutes.
It should be doubled again by this time.
Uncover and slash the top with a sharp knife or razor.
Brush all over with the beaten egg white.
Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
Pairs Well With
Rustic Italian Bread is another one of my grandma Wellers most made meals. She usually likes to serve it with her spghetti because the sauce enhanses the flavor of the bread and is also just a great side dish for anything!