RUSTIC ITALIAN BREAD, PILLSBURY CLASSIC

“RUSTIC ITALIAN BREAD”

(“Pillsbury Classic Recipe)

1 cup warm water

2 tbsp. olive oil

3 cups bread flour

2 tsp. sugar

½ tsp. salt

1¼ tsp. yeast

Combine all ingredients. Turn out onto kneading surface and knead for approximately 10 minutes, or until smooth. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil or butter on all sides. Cover with Saran Wrap and a towel and set in a warm, draft-free place until doubled in bulk, 30 or 40 minutes.

Punch the dough down, turn out, let rest fro about 15 minutes, and shape into one 12" or two loaves. Dust a cookie sheet with cornmeal, place the loaves on them, cover and set to rise 35 to 40 minutes, or until doubled in size.

Pre-heat oven to 375°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 25 to 30 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.