Rustic Italian Bread
This bread is a keeper and because it 's got a sturdy structure, I'm gonna use this as a base for my other bread projects.
1 cup plus 2 tbs warm water
2 tablespoons olive oil
3 cups bread flour or 3 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
2 teaspoons active dry yeast
cornmeal, for baking sheet
1 egg slightly beaten
In a large mixing bowl, add in the water and olive oil. Then in goes the rest of the ingredients. With a wooden ladle, give it a good mix.
Sprinkle some flour on your work area and dump the content. Knead the dough for a good 6 - 10 minutes.
If you are not into kneading by hand then place the water and yeast in the bowl of an electric mixer. Using a dough hook attachment, add the rest of the ingredients, beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray.
Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hours or until doubled in size.
Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand, and knead for 3 minutes.
Place the dough on a baking sheet dusted with semolina flour, or cornmeal.
Allow the dough to proof, loosely covered with a damp towel, for 1 hour, or until doubled in size.
Brush the dough with the egg wash and sprinkle generously with sesame seeds over the top.
Preheat oven to 200 deg cel. Bake for 35- 45 minutes, or until a hollow thud is heard when the bread is knocked. Allow the bread to cool slightly before serving.
Enjoy...jue
recipe from food.com
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