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- Preparing Time: 3 hours and 20 minutes
- Total Time: -
- Served Person: 20
- 1 1/2 teaspoons salt
- 1 1/3 cups warm water (110 degrees f/45 degrees c)
- 1 (.25 ounce) package active dry yeast
- 4 cups unbleached all-purpose flour
- 1 tablespoon water
- 1 egg
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons olive oil
- 2 tablespoons cornmeal
- Carbohydrate 20.6
- Cholesterol 9
- Fat 0.9
- Protein 3.1
- Sodium 179
- Calories 105 calories;
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. 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. Meanwhile, preheat oven to 375 degrees F (190 degrees C). 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 a baking sheet 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.
