Wednesday, January 13, 2010


I love a good crusty bread and have not found a good recipe. That was until last night. I have had this one sitting around for about a week and keep meaning to make it. Well while making dinner last night I cooked up some extra bacon so we could put it on some sammys today. I guess that meant that I really needed to get to work on that bread huh ?? After we put Kayden down and got the kitchen cleaned up I asked Shawn to help me make it. I was worried cause after 40 mins it had not risen any, But we proceeded with it and in the next step it doubled in size. Once I pulled it out of the oven I cut right into it.

IT WAS DELICES. I could not wait for lunch today.

I used the bacon, left over chicken, thin sliced onion, spicy mustard and american cheese. On mine I put some shredded lettuce and tomatoes. I grilled them up and we had a yummy lunch.

I cant wait to make more bread.

I got this recipe off of Cooking for your family

Italian Bread

4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast

1 egg
1 tablespoon water
2 tablespoons cornmeal

Mix the sugar, water and yeast in the mixer bowl and let sit 10 minutes. Then add oil, flour and salt and mix with the dough hook for 5-10 mins. Let rise 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting 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 a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

1 comment:

  1. Hi!! I'm Stacey from NJ I stombled onto your blog from Orjunkie's meal planning monday, This recipe looks and sounds so delicious! I can't wait to try it!! Thank you so much for posting this!!