Italian Bread Baked on a Pizza Stone You Have To Try

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Italian Bread Baked on a Pizza Stone

"Delicious Italian bread made in the bread system and then baked on a pizza stone. Wonderful!"

Ingredients :

three cups unbleached flour
1 tablespoon light brown sugar
1 1/three cups heat water (110 ranges F/forty five levels C)
1 half of teaspoons salt
1 half tablespoons olive oil
1 (.25 ounce) bundle energetic dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal

Instructions :

Prep : 20M	Cook : 20M	Ready in : 3H

Place flour, brown sugar, warm water, salt, olive oil and yeast inside the pan of the bread gadget in the order recommended with the aid of the producer. Select dough cycle; press Start.
Place pizza stone in oven and preheat to 375 ranges F (190 tiers C). Oven ought to be preheated as a minimum 30 minutes before baking.
Deflate the dough and flip it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam facet down on a slicing board generously sprinkled with cornmeal. Cover the loaves with a moist cloth and permit upward thrust until doubled in volume, approximately forty mins.
In a small bowl, beat collectively egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a unmarried lengthy, brief cut down the middle of the loaves with a pointy knife. Gently shake the reducing 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 brief but careful movement.
Bake in preheated oven for 30 to 35 mins, or until loaves sound hollow whilst tapped on the lowest.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it calmly, and make clean-up easier.

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