Light and airy bread with a crisp crust. Great to serve with soups, pastas, dips or to make french bread pizza!
package active dry yeast
extra virgin olive oil
TBSP cold water
In large mixing bowl with a dough hook, thoroughly mix ¾ cup flour, sugar, and yeast.
Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl as needed.
Add salt and 3/4 cup flour.
Beat at high speed for 2 minutes, scraping bowl as needed.
Slowly add in the remaining flour until the dough come off the sides of the mixing bowl.
Knead using the dough hook for 8-10 minutes.
Lift dough out of bowl to lightly oil the sides and bottom of bowl and return dough to the oiled surface.
Cover bowl with a towel and let it rest for 30 minutes.
Roll into a 15x10 inch rectangle.
Starting at the wide side of the dough, roll up tightly and pinch seam and ends to seal.
Lightly Sprinkle cornmeal on bottom of pan and place dough on top of the cornmeal and brush the dough with olive oil. Let rest for 10 minutes.
Preheat oven to 425°F. Place a glass baking dish on the bottom of the rack filled ½ full of water.
Prior to baking, make 6-7 ½ inch slices in the top of the dough.
Bake for 20 minutes.
Whisk together egg white and water. After the initial baking time, brush the top of the bread with the egg wash mixture. Continue to bake for an additional 5 minutes.
Remove from oven and let rest for 5 minutes before slicing.
Recipe provided by Make Your Meals