1 1/8 cups Warm Water (110-F degrees)
1 1/2 tsp. Active Dry Yeast
1 Tbs. Brown Sugar
3 cups Unbleached Flour
1 1/2 tsp. Salt
1 1/2 Tbs. Olive Oil
2 whole Eggs, divided; one thoroughly beaten for egg wash
1 Tbs. Water
Cornmeal
Sesame Seeds
Instructions:
In a small mixing bowl, combine warm water, yeast, and brown sugar, and
let proof for
3 to 5 minutes.
In a large mixing bowl, sift together flour and salt. Add olive oil, 1
egg, and yeast
mixture, and blend until a silky dough is formed.
Form 1 large loaf, or divide dough into 2 parts and form into long
loaves. Sprinkle
cornmeal on a lightly greased baking sheet. Place loaves on the baking
sheet, seam
sides down. Brush tops of the loaves with a tablespoon of water mixed
with the remaining
egg. Let rise until doubled, about 50 minutes.
Pre-heat oven to 375-F degrees. Brush loaf with remaining egg wash.
Sprinkle with
sesame seeds. Make 4 cuts about 1/4 inch deep across top of loaf. Place
a pan of hot
water in bottom of oven. Bake the bread for 25 to 30 minutes or until
golden. Remove
from oven and cool on a wire rack. After cooling, store in air-tight
container to
preserve. May freeze for up to 3 months.
Kitchen Staff Tip: To serve a crustier bread, five minutes before
dinner is served,
re-heat the baked bread in the same temperature oven for 5 minutes.
You'll be pleasantly
surprised how the extra crunch from re-heating lends to the
authenticity of the Italian
bread.
