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Rustic Italian Bread
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Author:
gourmet2shay
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Time:
4 hours 25 minutes including one hour to cool
Difficulty:
Easy
Serving Size:
N/A
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Description:
I got the recipe off of my last bag of bread flour from Pillsbury. I used my bread machine to make the dough. I added fresh rosemary from my garden to make it have a nice taste. The dough came out perfect and the loaf was like a picture! The taste was fantastic...I will never have to buy a baguette again!
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| Ingredients: |
- 1 cup water heated to 100 to 110 degrees F.
- 2 tbs. olive oil
- 3 cups pillsbury best bread flour
- 2 tsp. sugar
- 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- cornmeal
- 1 egg white
- 1 tbs chopped rosemary (optional)
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| Instructions: |
- Place all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting.
- Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine; place on lightly floured surface. Punch down the dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth; let rest for 15 minutes. Shape dough into baguette-shapped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover; let rise in warm place (80-85 degrees F) for 20 to 25 minutes or until light and doubled in size.
- Heat oven to 375 degrees F. With a sharp knife, make 1 deep lenghtwise slash in top of loaf. Brush loaf with egg white. Bake at 375 degrees F for 25 to 30 minutes or until loaf sounds hollow when lightly tapped.
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09-22-2007, 03:37 PM
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#2 (permalink)
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Cook
Join Date: 08-28-2004
Location: Austin,Tx., McDade,Tx.
Posts: 76
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I love breads, but have never been good at working the dough. However, I do have a bread machine so I am going to give this one a try. It sounds good and I love Italian bread.
Thanks for sharing.
Hugs from Mommalou
__________________
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