Crusty Italian Bread

    Crisp & Crusty on the outside, soft & tender inside, this loaf of bread is the perfect extra for any meal! 

1 Package Yeast
1/2 TSP Sugar
1 & 1/4 Cup Warm Water
3 & 1/4 Cup Bread Flour
1/2 TSP Salt
Cornmeal for the baking sheet
1 Beaten Egg White
Sea Salt, Italian Seasonings & Parsley for sprinkling on top of the unbaked loaf.

Dissolve sugar in 1/2 cup of the water, stir in the yeast & let sit 5 minutes until foamy. In a large mixing bowl put in 3/4 of the flour & the water that has the yeast. Add salt & the rest of the water & beat 10 minutes or until the dough pulls away from the sides of the bowl. Add remaining flour, knead until you have a nice stretchy dough. Grease the mixing bowl that you used & add the dough turning once. Cover with a towele & sit in a warm place until dough rises to double in size. This takes about 1 & 1/2 hours.

Punch down lightly. form a loaf & cover with a damp towel & let rise again until double about 45 minutes.

                                                                                                                                                    
  Sprinkle your baking stone preferably or baking sheet  with cornmeal. Place the formed loaf  on the cornmeal covered baking surface. Slice with a sharp knife making diagonal slits. Wash the loaf with the beaten egg white & sprinkle with the seasonings. Preheat oven to 450 degrees. Place a pan of water in the bottom of the oven, this helps to make the loaf crusty. Bake the bread for 25 to 30 minutes. Serve hot !