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Recipe Italian Bread Baked on a Pizza Stone (Bread)

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Required Ingredients:

  • 3 cups unbleached flour
  • 1 tablespoon light brown sugar
  • 1 1/3 cups warm water (110 degrees F/45 degrees C)
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons olive oil
  • 1 (.25 ounce) package active dry yeast
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons cornmeal

Preparing/Cooking:

  • 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.
  • Select dough cycle; press Start.
  • Place pizza stone in oven and preheat to 375 degrees F (190 degrees C).
  • Oven must be preheated at least 30 minutes before baking.
  • Deflate the dough and turn it out onto a lightly floured surface.
  • Form dough into two loaves.
  • Place the loaves seam side down on a cutting board generously sprinkled with cornmeal.
  • Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • In a small bowl, beat together egg and 1 tablespoon water.
  • Brush the risen loaves with egg mixture.
  • Make a single long, quick cut down the center of the loaves with a sharp knife.
  • Gently shake the cutting board to make sure that the loaves are not sticking.
  • If they stick, use a spatula or pastry knife to loosen.
  • Slide the loaves onto the pizza stone with one quick but careful motion.
  • Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
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