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Ingredients
- 1 1/2 LB loaf:
- 1 c. water (filtered)
- 1 Tbsp. canola oil
- 3 c. bread flour
- 1 Tbsp. sugar
- 1 tsp salt
- 2 tsp yeast cornmeal
Directions
- Place all ingredients, except cornmeal in bread pan. Select Dough setting and press Start. All ingredients must be at room temperature.
- When dough has risen sufficient the machine will beep and stop. Leave thr dough in the bread pan for 10-15 min.
- Remove dough, and place unto a floured board. Shape into a large round loaf, dusting the top with a little flour, and rub it in. Place the loaf on a cookie sheet, or possibly a pizza pan which is dusted with cornmeal. With a very sharp knife make a large X, cover and place in a hot oven for 45 min till doubled. (To hot oven slightly turn it on to Hot Setting for several min, then Turn it Off, and place the covered loaf in to rise). Remember to remove the dough to Preheat oven.
- Place a pan of water in the bottom rack, this will produce steam, that is necessary to create the authentic crisp crust.
- Preheat oven to 450`F., and bake for 20 min. Cold on wire rack.
- This bread is best when eaten within a few hrs, after baked.
- To preserve crisp crust-Don't store in plastic bag.
- NOTES : Some Italian Bread recipe are quite complicated. Here's one easier to make and is just like the kind found in New York City (almost).
- The Secret of this bread is the water, so if you are not in New York City, do the next best thing and use filtered water.Some Italian Bread recipe are quite complicated. Here's one easier to make and is just like the kind found in New York City (almost).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 680g | |
| Calories 1656 | |
| Calories from Fat 181 | 11% |
| Total Fat 20.82g | 26% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 2343mg | 98% |
| Potassium 412mg | 12% |
| Total Carbs 310.7g | 83% |
| Dietary Fiber 9.9g | 33% |
| Sugars 13.86g | 9% |
| Protein 49.24g | 79% |
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