| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 1 hr 20 min |
| Cook: | 30 min |
| Yield: | 1 loaf |
Ingredients
- 1 cup water, heated to 120 degrees to 130 degrees F
- 2 tbsps. Crisco® Pure Olive Oil
- 3 cups Pillsbury BEST® Bread Flour
- 2 tsps. sugar
- 1/2 tsp. salt
- 1 (1/4 oz.) pkg. active dry yeast
- Cornmeal
- 1 large egg white, beaten
Instructions
- BREAD MACHINE DIRECTIONS
- PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer’s directions. Process on DOUGH setting.
- SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- CONVENTIONAL OVEN METHOD
- SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
- SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- High Altitude (3500 ft.):
- No change.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 207 mg |
Reviews
This is the BEST Italian bread recipe ever. So easy. Everything goes into the bread making machine on the dough setting, then rise for 35-40 minutes and bake. We can’t wait for this bread to get cool enough to cut and devour
What if you don’t have a bread machine I have a Cuisinart stand mixer. How do I make this with my stand mixer
Super easy and everyone loved it
Great bread but I feel it was a little bland in taste. Easy recipe to follow and I still ate half a loaf in one sitting. I also put rosemary on half of it before baking.