Skye's Almost As Good As Bakery, Crusty Italian Bread Recipe by His girl skye
skye's almost-as-good-as-bakery, crusty italian bread Cooking Instructions 1 lightly spoon flour into measuring cup and level off. 2 in a large bowl, combine flour, sugar, salt, and yeast. mix well. 3 add warm water and oil. mix well. at this point I let the dough rest for about 10 minutes. 4 turn dough out onto a lightly floured surface. knead dough 10 minutes or until soft and smooth. 5 place dough in a lightly greased bowl. cover with plastic wrap and cloth towel. let rise in a warm place until doubled. usually anywhere from 40 minutes to 1 1/2 hours. 6 sprinkle ungreased cookie sheet with cornmeal. 7 turn out dough and punch it down. cover dough with inverted bowl and allow to rest on counter for 15 minutes. 8 shape dough into baguette-shaped loaf about 12 inches long. place on cornmeal-coated cookie sheet. cover and let rise in warm place for 30 - 45 minutes ot until doubled in size. 9 pre-heat oven to 350°F 10 with a very sharp knife, make 1 deep lengthwise slash down center of the top of the loaf. brush loaf with egg white. 11 bake for 25 - 35 minutes or until loaf sounds hollow when tapped lightly. 12 make sure to stop and enjoy the touch and feel of the dough... and smells coming from your oven and filling your kitchen from baking your own bread 13 allow loaf to cool. .. slice it up... and enjoy 1 lightly spoon flour into measuring cup and level off. 1 lightly spoon flour into measuring cup and level off. 2 in a large bowl, combine flour, sugar, salt, and yeast. mix well. 2 in a large bowl, combine flour, sugar, salt, and yeast. mix well. 3 add warm water and oil. mix well. at this point I let the dough rest for about 10 minutes. 3 add warm water and oil. mix well. at this point I let the dough rest for about 10 minutes. 4 turn dough out onto a lightly floured surface. knead dough 10 minutes or until soft and smooth. 4 turn dough out onto a lightly floured surface. knead dough 10 minutes or until soft and smooth. 5 place dough in a lightly greased bowl. cover with plastic wrap and cloth towel. let rise in a warm place until doubled. usually anywhere from 40 minutes to 1 1/2 hours. 5 place dough in a lightly greased bowl. cover with plastic wrap and cloth towel. let rise in a warm place until doubled. usually anywhere from 40 minutes to 1 1/2 hours. 6 sprinkle ungreased cookie sheet with cornmeal. 6 sprinkle ungreased cookie sheet with cornmeal. 7 turn out dough and punch it down. cover dough with inverted bowl and allow to rest on counter for 15 minutes. 7 turn out dough and punch it down. cover dough with inverted bowl and allow to rest on counter for 15 minutes. 8 shape dough into baguette-shaped loaf about 12 inches long. place on cornmeal-coated cookie sheet. cover and let rise in warm place for 30 - 45 minutes ot until doubled in size. 8 shape dough into baguette-shaped loaf about 12 inches long. place on cornmeal-coated cookie sheet. cover and let rise in warm place for 30 - 45 minutes ot until doubled in size. 9 pre-heat oven to 350°F 9 pre-heat oven to 350°F 10 with a very sharp knife, make 1 deep lengthwise slash down center of the top of the loaf. brush loaf with egg white. 10 with a very sharp knife, make 1 deep lengthwise slash down center of the top of the loaf. brush loaf with egg white. 11 bake for 25 - 35 minutes or until loaf sounds hollow when tapped lightly. 11 bake for 25 - 35 minutes or until loaf sounds hollow when tapped lightly. 12 make sure to stop and enjoy the touch and feel of the dough... and smells coming from your oven and filling your kitchen from baking your own bread 12 make sure to stop and enjoy the touch and feel of the dough... and smells coming from your oven and filling your kitchen from baking your own bread 13 allow loaf to cool. .. slice it up... and enjoy 13 allow loaf to cool. .. slice it up... and enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Drunken pork chops Pig Candy Low Carb Taco Delight Simple Mocha Mousse potato croquet patties Drunken pork chops Pig Candy Low Carb Taco Delight Simple Mocha Mousse potato croquet patties Spicy Pork Burdock Cakes Vanilla Panna Cotta Sage & Apple Pork Chops Ladybirds Goulish Pears . 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