Rustic Italian bread recipe that's baked to perfection on a pizza stone. Crisp crust and fluffy inside—ideal for pizza lovers who also bake bread.

Ingredients

  • 3 cups unbleached flour
  • 1 tablespoon light brown sugar
  • 1 1/3 cups warm water (110
  • degrees f/45 degrees c)
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons olive oil
  • 1 (.25 ounce) package active dry
  • yeast
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons cornmeal

Directions

  1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the
  2. pan of the bread machine in the order recommended by the
  3. manufacturer. Select dough cycle; press Start.
  4. Place pizza stone in oven and preheat to 375 degrees F (190
  5. degrees C). Oven must be preheated at least 30 minutes before
  6. baking.
  7. Deflate the dough and turn it out onto a lightly floured surface. Form
  8. dough into two loaves. Place the loaves seam side down on a
  9. cutting board generously sprinkled with cornmeal. Cover the loaves
  10. with a damp cloth and let rise until doubled in volume, about 40
  11. minutes.
  12. In a small bowl, beat together egg and 1 tablespoon water. Brush
  13. the risen loaves with egg mixture. Make a single long, quick cut
  14. down the center of the loaves with a sharp knife. Gently shake the
  15. cutting board to make sure that the loaves are not sticking. If they
  16. stick, use a spatula or pastry knife to loosen. Slide the loaves onto
  17. the pizza stone with one quick but careful motion.
  18. Bake in preheated oven for 30 to 35 minutes, or until loaves sound
  19. hollow when tapped on the bottom.