Rustic Italian Bread

Rustic Italian Bread

Tags: Bread

  • Prep Time: 80 min
  • Cook Time: 30 min
  • Ready Time: 225 min
  • Yield: 1 loaf

Ingredients

  • 1 cup water, heated to 120° to 130°F.
  • 2 tablespoons Crisco® Pure Olive Oil
  • 3 cups Pillsbury BEST® Bread Flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 (1/4 oz.) package active dry yeast
  • Cornmeal
  • 1 large egg white, beaten

Preparation 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° to 85°F) for 20 to 25 minutes or until light and doubled in size.
  • HEAT oven to 375°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° to 85°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°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.

Nutritional Information Per Serving

Serving Size (1/16), Calories 110 (Calories from Fat 20), Total Fat 2g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Rated 3 out of 5 by 2 reviewers.
Rated 5 out of 5 by Simple and great taste I used my trusty old Kitchen Aid stand mixer and it turned great. I used light olive oil and instant yeast. Bread baked beautifully, had a great crust. Family actually suggested I could make this all the time. October 11, 2012
Rated 1 out of 5 by Heavy, tasteless I followed the directions meticulously and the bread was heavy and tasteless. I will probably throw it out. I am disappointed because I chose the Pillsbury recipe because of Pillsbury's reputation in the cooking world! August 18, 2012
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