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Ingredients
| whole wheat flour: 3 cups |
| light brown sugar (packed): 1 Tbl (light brown) |
| water: 1 1/3 cups (warm) |
| salt: 1 1/2 Tbl |
| olive oil: 1 1/2 Tbl |
| active dry yeast: 0.25 oz |
| eggs: 1 |
| water: 1 Tbl |
| cornmeal: 2 Tbl |
Italian Bread Baked on a Pizza Stone
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
20 serving(s)
Tags
- 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.