Monday, January 25, 2010
1 1/3 cups warm water
1 1/2 teaspoon salt
1 1/2 teaspoon olive oil
1 tablespoon light brown sugar
4 cups flour
2 1/4 teaspoons yeast
1. Place warm water, brown sugar, salt, olive oil, flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Spread cornmeal on your baking stone.
2. 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 baking stone. Let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. 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.
4. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.