Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour. | 2. Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours. | 3. For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below. | 4. Preheat oven to 425°F. | 5. Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width. | 6. In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. | 7. Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it's done, thump the bottom of each loaf; if it sounds hollow, it's done. | 8. Note: Although the original recipe has you bake it at a higher temperature for the first 10 minutes and then lower the temperature, I was able to bake it continuously at 400F for 40 minutes total and mine turned out perfectly. I am including both here so that you can decide, depending on your oven. | 9. Don't wait to let it cool; eat it when it's hot! Delicious! | 10. Tip: For crustier bread, put a shallow baking pan filled with boiling hot water on bottom shelf of oven. | 11. Variation: To make rolls, preheat oven to 400°F After dough rises, remove to a floured surface. Punch down dough and shape into 12-14 rolls. Place on cookie sheet sprinkled with cornmeal. Let rise for 20 minutes. Slit each roll once and paint tops with egg wash. Bake for 18-22 minutes or until golden and baked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
water	1 1/4	1/4		0.0	0.0	0.0	0.0
flour	3	cups	unbleached	1093.68	80.4384	95.2812	52.038000000000004
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cornmeal				-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.