Some Italian Bread recipe are quite complicated. Here's one easier to make
and is just like the kind found in New York City (almost).
Recipe for 1-1/2 LB loaf:
1 cup water (filtered), 1 tbs.. canola oil, 3 cups bread flour, 1 tbs..
sugar, 1 tsp.. salt, 2 tsp.. yeast, cornmeal.
Place all ingredients, except cornmeal in bread pan. Select Dough setting
and press Start. All ingredients must be at room temperature.
When dough has risen enough the machine will beep and stop. Leave thr dough
in the bread pan for 10-15 minutes.
Remove dough, and place unto a floured board. Shape into a large round loaf,
dusting the top with a little flour, and rub it in. Place the loaf on a
cookie sheet, or a pizza pan that is dusted with cornmeal. With a very sharp
knife make a large X, cover and place in a warm oven for 45 minutes until
doubled. (To warm oven slightly turn it on to Warm Setting for several
minutes, then Turn it Off, and place the covered loaf in to rise). Remember
to remove the dough to Preheat oven.
Place a pan of water in the bottom rack, this will produce steam, which is
necessary to create the authentic crisp crust.
Preheat oven to 450`F., and bake for 20 minutes. Cool on wire rack.
This bread is best when eaten within a few hours, after baked.
To preserve crisp crust--Do not store in plastic bag.
The Secret of this bread is the water, so if you are not in New York City,
do the next best thing and use filtered water.
Enjoy. Jim Patelli