Recipe - Rustic Italian Bread

1 cup Warm water, 120130 F.
2 tablespoon Olive oil
3 cup Allpurpose flour
2 teaspoon Sugar
One half teaspoon Salt
1 pack Active dry yeat
Cornmeal
1 Egg white, beaten

Place 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). Shape dough into
baguetteshaped loaf about 12" long. Place loaf on cornmealcoated sheet.
Cover; let rise in warm palce, 8085 F., for 2025 minutes or until light
and doubled in size.

Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in
top of loaf. Brush loaf with egg white. Bake at 375 F. for 2535 minutes or
until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf.

Conventional Directions: Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm
water and oil; mix well. Turn dough out onto lightly floured surface. Knead
dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic
wrap and cloth towel. Let rise in warm place ( 8085 F.) for 3040 minutes.

Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape
dough into baguetteshaped loaf about 12 " long. Place dough on
cornmealcoated sheet. Cover; let rise in warm place for 25 to 30 minutes
or until doubled in size.

Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top
of loaf. Brush loaf with egg white. Bake at 375 F. for 2535 minutes or
until loaf sounds hollow when lightly tapped. No change for High Altitude.

Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0
mg. cholesterol.

Dietary Exchange: 1 One half starch and One half fat OR 1 One half carbohydrate, One half fat.
MC formatting by bobbi744@sojourn.com

NOTES : Peasantstyle Italian bread is characterized by a chewy texture and
crisp crust. Olive oil, typically is used for its distinctive flavor. Whole
wheat flour may be substitute for half of the white flour. ( May want to
add gluten when using whole wheat flour.) This recipe is designed for use
in the bread machine or can be made by hand. This bread is excellent for
bruschetta.

Posted to MCRecipe Digest V1 #368

Recipe by: Pillsbury LowFat Italian Cooking

From: Roberta Banghart bobbi744@sojourn.com

Date: Sat, 11 Jan 1997 15:18:14 0500