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.
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 tablespoon water
2 tablespoons polenta
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Method Prep:20min › Cook:40min › Ready in:1hr
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.
Place pizza stone in oven and preheat to 190 degrees C/Gas Mark 5. Oven must be preheated at least 30 minutes before baking.
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.
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.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.