1 cup water warm from tap 2 tablespoons olive oil 1/2 teaspoon salt 2 teaspoons sugar 3 cups bread flour (don't substitute) 2 1/2 teaspoons bread machine yeast (don't substitute)
Process ingredients on the Dough Cycle of your bread machine according to manufacturer's instructions. (Should be at least 25 minutes, with a short rise and then at the end, a long rise for most authentic results).
Put parchment paper on your baking sheet and sprinkle with corn meal. When machine stops, dump dough out onto a floured surface (wax paper is o.k.) and pat into the shape you want. Do not punch down or knead, as you often would do, just pat and push into either the long long thin bread, or (our favorite), a large oval about 10 -12 inches long. Move onto the cornmeal, dust heavily with flour (a shaker is good for this), and score, diagonally, 3 times on the oval loaf or 5-6 times on the long one.
Heat your oven at 350 for l minute, NO MORE. Turn off oven. Cover the loaf with wax paper , set into warm oven, and let rise 30 minutes. Remove cover with bread still in oven; turn oven on at 375, and, counting from when you turn it on, bake 42 to 45 minutes. It is done when it sounds hollow when rapped on the bottom. If you make it REALLY long, might check for doneness at 37-38 minutes.
Cookie's Notes: ours is machine kneaded, as I have confessed, am 69 and the thumbs are not what they used to be!)
Nutritional data has not been calculated yet.
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