Crusty Italian Bread - recipe

Yield:
2
loaves Units: US | Metric
1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water (test as with a baby’s bottle)
3 cups all-purpose flour or bread flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil or canola oil
cornmeal (for dusting pan)
1 egg yolk
Directions:

1
In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour.
2
Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours.
3
For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below.
4
Preheat oven to 425°F.
5
Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width.
6
In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.
7
Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it’s done, thump the bottom of each loaf; if it sounds hollow, it’s done.
8 Allow the bread to cool completely before cutting into it.