This lovely loaf of Italian bread was the perfect accompaniment to the baked ziti we had on Sunday night as the snow was beginning to fall. Crunchy on the outside and soft on the inside – and the best part about this recipe is that it makes two loaves!
- 1 1/3 cups warm water
- 2 1/4 teaspoons yeast
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons olive oil
- 3 to 4 cups flour
- 1 egg (for egg wash)
- Place warm water, yeast and brown sugar in mixing bowl. Whisk and let stand for a few minutes until it starts to foam.
- Add the olive oil and salt. Using the dough hook, add the flour gradually. You want to add enough that the dough pulls away from the sides of the bowl. You want to mix it with the dough hook for a few minutes, until the dough feels smooth.
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Cover and let the dough rise until doubled about 30 to 45 minutes.Punch down dough, divide in half and form into two loaves. Place on a parchment lined baking sheet and cover with a damp towel until doubled in size.
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Preheat oven to 375º. Whisk together the egg and a tablespoon of water, brush the risen loaves. Make a single long cut 1/4″ deep down the center of the loaves with a sharp knife.
- Place bread in the oven, below it – a shallow pan filled with 2 cups of hot water. The steam from the pan will make the crust turn out perfectly. Check the water level halfway through baking, you don’t want it to evaporate.
- Bake for 25-30 minutes until the loaves turn golden brown. Let cool on a wire rack.
