Rustic Italian Bread

Name: Rustic Italian Bread
Prep time: P0Y0M0DT1H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 1 loaf
Cuisine: italian
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

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Level: Easy
Total: 1 hr 50 min

Prep: 1 hr 20 min
Cook: 30 min

Yield: 1 loaf

Level: Easy
Total: 1 hr 50 min

Prep: 1 hr 20 min
Cook: 30 min

Yield: 1 loaf

Ingredients

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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

Directions

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.
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