Description
Ingredients:
3 cups bread flour
2 teaspoons sugar
½ teaspoon fine sea salt
1 ½ teaspoons Italian Seasoning Blend
1 - 1/4 oz. packet active dry yeast (2 ½ teaspoons)
1 cup warm water (120 to 130°F)
2 tablespoons Roasted Garlic Extra Virgin Olive Oil + 1 teaspoon for bowl and plastic wrap
1 tablespoon cornmeal
1 egg white, beaten
¼ teaspoon Aglio Olio e Pepperoncino Blend
Directions:
Stir flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 8-10 minutes, adding additional flour to surface and hands as necessary but not too much.
Lightly coat large bowl with olive oil. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 40 minutes.
Sprinkle baking sheet with cornmeal.
Punch down dough. Shape dough into oval-shaped loaf, about 12 inches long. Place on prepared baking sheet. Cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
Heat oven to 375°F. Make a 1-inch deep lengthwise slash in top of loaf using a serrated knife. Brush loaf with egg white and sprinkle with Aglio Olio.
Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.
