Italian Bread

Baking homemade bread can be so intimidating!  I have to admit that I was nervous to try out this recipe.  My worries were for nothing because it turned out amazing.  Baking bread really isn't as difficult or as time consuming as you would think.  Give it a shot.  I bet you'll like it.  :o)  Crusty on the outside, nice and soft on the inside. 

Italian Bread

6 cups all-purpose flour
2 1/2 (.25 oz) packages active dry yeast
1 1/2 tsp salt
2 cups warm water
1 Tbsp cornmeal
1 egg white
1 Tbsp water

~ In a large bowl, combine 2 cups flour, yeast and salt.  Stir in 2 cups warm water and beat until well blended using a stand mixer with a dough hook attachment.  Using a wooden spoon, stir in as much of the remaining flour as you can.  ( I didn't use a wooden spoon - I used my Kitchen Aid. Wayyyy easier!)

~ On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic.  Knead for about 8-10 minutes total. (Again, I used my dough hook on my Kitchen Aid.  I just let it knead in there for the first 6 minutes and then hand-kneaded it for the last 2.)  Shape into a ball.  Place dough in a greased bowl, and turn once.  Cover, and let rise in a warm place until doubled.  (Took about 45 minutes to double)

~ Punch dough down, and divide in half.  Turn out onto a lightly floured surface.  Cover, and let rest for 10 minutes.  Roll each half into a large rectangle.  Roll up, starting from a long side.  Moisten edge with water and seal.  Taper ends. 

~ Grease a large baking sheet.  (I used a stone and did not grease it.)  Sprinkle with cornmeal.  Place loaves, seam side down, on the prepared baking sheet.  Lightly beat the egg white with 1 Tbsp water and brush on.  Cover with a damp cloth.  Let rise until nearly doubled, about 30 minutes. 

~ With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.  Bake in a preheated 375 degree oven for 20 minutes.  Brush again with egg white mixture.  Bake for an additional 15-20 minutes, or until bread tests done.  If necessary, cover loosely with foil to prevent over browning. (I didn't have a problem with that)  Remover from baking sheet and cool on a wire rack.