Italian Bread Baked on a Pizza Stone

Ingredients

• 3 cups unbleached flour
• 1 tablespoon light brown sugar
• 1.33 cups warm water , 110 degrees F/45 degrees C
• 1.5 teaspoons salt
• 1.5 tablespoons olive oil
• 1 package active dry yeast , .25 ounce
• 2 tablespoons cornmeal
• 1 large egg
• 1 tablespoon water

Instructions

1. 1

   Place flour, brown sugar, warm water, salt, olive oil, and yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. 2

   Place a pizza stone in the oven. Preheat the oven to 375 degrees F (190 degrees C). The oven must be preheated for at least 30 minutes before baking.

3. 3

   Deflate dough and turn it out onto a lightly floured surface. Form dough into 2 loaves. Place loaves seam-side down on a cutting board generously sprinkled with cornmeal. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

4. 4

   Beat together egg and 1 tablespoon water in a small bowl until well combined. Brush risen loaves with egg mixture. Make a single long, quick cut down the center of loaves with a sharp knife. Gently shake the cutting board to make sure loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide loaves onto the hot pizza stone with one quick but careful motion.

5. 5

   Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 30 to 35 minutes.