Rustic Italian Bread
1 egg white, beaten
3 to 3 1/2 cups
2 teaspoons sugar
1/2 teaspoon salt
1 (1/4 oz.) packet active dry yeast
1 cup warm water (120 to 130°F)
2 tablespoons extra virgin olive oil
1 tablespoon cornmeal
STIR 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 until smooth and elastic, about 10 minutes, adding additional flour as necessary. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 40 minutes.
SPRINKLE baking sheet with cornmeal. Punch down dough. Shape dough into oval-shaped loaf, about 12 inches long. Place on prepared baking sheet. Cover loosely with greased plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
HEAT oven to 375°F. Make a 1-inch deep lengthwise slash in top of loaf using a serrated knife. Brush loaf with egg white. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.
Serving Size (1 of 16 slices), Calories 110 (Calories from Fat 20), Total Fat 2g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium 75mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 1g), Protein 3g, Potassium 34mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.