Italian Bread made Homestyle

Method:
In a small saucepan, over a low heat, heat 1 cup of water until temperature reaches a maximum of 130 degrees Fahrenheit. In a large bowl, mix together 2 cups of flour, sugar and yeast. Combine with heated water to create soft dough. Remember to only use a rubber spatula. Slowly add and extra cup of flour whilst stirring until your dough becomes a little drier.

Prepare a surface on which to knead the dough by lightly dusting with flour. Place the ball of dough onto the surface and knead for up to a maximum of eight minutes. The dough needs to be smooth and elastic so gradually add the extra flour to achieve this result.

Thoroughly grease a bowl and add your dough ball ensuring that all sides are greased. After covering with a plastic wrap loosely; leave in a warm temperature so that the dough will rise. You will know when it is ready to use when it has doubled in size. This process should take approximately one hour.

Your dough is now ready to be shaped. To achieve a 10” circle, flatten the dough by punching down and gently flattening. The dough should now be rolled up tightly. Ensure the ends and seams are sealed. The final result should be a 12” long loaf. Making sure the seam of your loaf is on the underside, place on a baking sheet that has been dusted with cornmeal. It should now be left to prove again using the same method as before.

Your loaf will be ready to bake after leaving it to rise for a further 30 to 40 minutes. Preheat your oven to reach a temperature of 350 degrees Fahrenheit. Make diagonal indentations with a sharp knife in the top of your loaf every three or four inches, each indentation being about 3” in length. You are now ready to glaze the entire loaf. Beat together one egg and the remaining water in a bowl. Using a brush entirely coat the bread evenly. The bread is now ready to be baked in the oven for up to 35 minutes. A good tip is tapping the loaf and if it sounds hollow it is thoroughly baked. Transfer your loaf onto a wire rack to cool.