Italian Bread Baked on a Pizza Stone

Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 93 Calories

Ingredients

• 1 egg
• 1 ½ teaspoons salt
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon water
• 1 ⅓ cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons cornmeal
• 1 tablespoon light brown sugar
• 1 ½ tablespoons olive oil
• 3 cups unbleached flour

Recipe Instructions

Step 1

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

Step 2

Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.

Step 3

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

Step 4

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

Step 5

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