Rustic Italian Bread | Rustic Italian Bread Recipes | Rustic Italian Bread Recipe

Sprinkle ungreased cookie sheet with the cornmeal and preheat the oven to 375 F.

When dough cycle is complete, remove dough rom bread machine and turn out onto a lightly floured surface. Punch down the dough and knead in extra flour if dough is sticky. Cover dough with a clean towel and let it rest for 15 minutes. Shape the dough into a 12" long loaf and place onto cookie sheet. Cover again and let rise in a warm place for 20-25 minutes until light and doubled.

Use a sharp knife to make one long slash in the top of the loaf then brush the loaf with the egg white. Bake 25-35 minutes or until loaf sounds hollow when tapped.

REGULAR METHOD:

Whisk together all dry ingredients, except the cornmeal, in a large bowl. Add the warm water and the oil and mix well. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth. Spray a large glass bowl with cooking spray and place dough inside. Cover with plastic wrap and place a towel over that. Let rise in a warm place for 30-40 minutes.

Sprinkle ungreased cookie sheet with the cornmeal and preheat the oven to 375 F.

Punch down the dough and then cover the dough with the bowl (inverted) and let rest for 15 minutes. Shape the dough into a 12" long loaf and place onto cookie sheet. Cover again and let rise in a warm place for 35-40 minutes until light and doubled.

Use a sharp knife to make one long slash in the top of the loaf then brush the loaf with the egg white. Bake 25-35 minutes or until loaf sounds hollow when tapped.