Italian Bread Using a Bread Machine recipe

2 servings

4 cups unbleached all-purpose flour

1 tablespoon light brown sugar

1 1/3 cups warm water (110 degrees F/45 degrees C)

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

1 (.25 ounce) package active dry yeast

1 egg

1 tablespoon water

2 tablespoons cornmeal

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.

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.

Meanwhile, preheat oven to 375 degrees F (190 degrees C).

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 a baking sheet with one quick but careful motion.

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