Bread baked on a pizza stone

    TheBritishBaker

    Bread baked on a pizza stone

    Recipe photo: Bread baked on a pizza stone
    2

    Bread baked on a pizza stone

    (90)
    1hr


    84 people made this

    About this recipe: Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone to give it a crusty edge. If you find it easier - you can let the bread rest on parchment paper and then slide it onto the pizza stone.

    Ingredients
    Makes: 2 loaves

    • 410g strong flour, plus more for dusting
    • 1 tablespoon light brown sugar
    • 315ml warm water (45 degrees C)
    • 1 1/2 teaspoons salt
    • 1 1/2 tablespoons olive oil
    • 7g dried active yeast
    • 1 egg
    • 1 tablespoon water
    • 2 tablespoons polenta

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
    2. Place pizza stone in oven and preheat to 190 degrees C/Gas Mark 5. Oven must be preheated at least 30 minutes before baking.
    3. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp drying cloth and let rise until doubled in volume, about 40 minutes.
    4. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the centre of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
    5. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
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    Reviews & ratings
    Average global rating:
    (90)

    Reviews in English (80)

    by
    191

    Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.  -  04 Apr 2005  (Review from Allrecipes US | Canada)

    by
    75

    This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not dense, but that could be because I mixed it in my KitchenAid and then kneaded the bread by hand. I let the loaves rise on a sheet of parchament paper on the wood paddle that came with my pizza stone. Then I transfered paper and loaves to the stone, which made it extremely easy. I baked it for the lesser time and gave it an additional 5 minutes just before serving and the bread was heavenly. The aroma, texture and presentation was top-notch. The recipe calls for preheating your oven just after the first knead, but I think there was an error in the directions. You don't have to heat your oven until the second rising begins with your stone in the oven. I'll make this again and again!  -  10 Oct 2006  (Review from Allrecipes US | Canada)

    by
    67

    This bread is the closest to real Italian bread I've found. After the egg, I dust flour over the tops of the loaves. If you like a crunchy crust try spritzing a little water in your oven a few times throughout the baking process.  -  09 Feb 2002  (Review from Allrecipes US | Canada)

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