Serves: 12
Total Calories: 124
1. BREAD MACHINE DIRECTIONS: Place all ingredients except cornmeal and egg white in bread machine pan according to manufacturer’s directions. Process on dough setting.
2. Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine place on lightly floured surface. Punch down dough several times to remove all air bubbles. (If dough is sticky, knead in additional flour before shaping.) Shape dough into baguette-shaped loaf about 12 inches long. Place on cornmeal-coated cookie sheet. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 20 to 25 minutes.
3. Heat oven to 375°F. Uncover dough. With sharp knife, make 1 deep lengthwise slash on top of loaf. Brush loaf with egg white. Bake at 375°F. for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from cookie sheet cool on wire rack for 1 hour or until completely cooled.
1. CONVENTIONAL DIRECTIONS: In large bowl, combine flour, sugar, salt and yeast mix well. Add warm water and oil mix well. Turn dough out onto lightly floured surface. Knead dough 5 minutes or until smooth. Place dough in greased bowl cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
2. Sprinkle ungreased cookie sheet with cornmeal. Punch down dough several times to remove all air bubbles. Shape dough into baguette-shaped loaf about 12 inches long. Place on cornmeal-coated cookie sheet. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 25 to 30 minutes. Continue as directed above.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 140 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat
This Rustic Italian Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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