italian bread baked on a pizza stone

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 3 hrs


• 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 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 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.