BREAD MACHINE ITALIAN BREAD (BAKED IN OVEN)

Bread Machine Italian Bread (Baked in Oven) image

Provided by Kittencalrecipezazz

Time 2h25m

Yield 2 loaves (or 1 large)

Number Of Ingredients 10

1 1/3 cups water (110 degrees F)
2 cups all-purpose white flour
2 cups white bread flour
1 teaspoon salt (can use up to 1-1/2 teaspoons)
1 tablespoon light brown sugar
2 teaspoons olive oil
2 1/2 teaspoons dry yeast (you could just use a small package of yeast which is 2-1/4 teaspoons instead of the 2-1/2 teaspoons)
1 small egg
1 tablespoon water
3 -4 tablespoons cornmeal (to sprinkle on baking sheet)

Steps:

Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
Place into the bread machine and set to dough cycle; press start.
When the cycle has finished deflate the dough and remove to a lightly floured surface.
Divide the dough evenly in half (or you may leave in one large piece).
Cover the dough with a clean tea towel and let rest for 4-5 minutes.
Roll up the dough, shape into two loaves, then seal the seam.
Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
In a small bowl whisk together egg with water.
Brush the egg mixture gently over the loaves.
Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).