Food Network: Basic Italian Bread

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Basic Italian Bread
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 cups water, lukewarm
1 3/4 ounces cake yeast (1/3 cup)
5 3/4 cups bread flour
1 tablespoon dark brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 egg white, lightly beaten
2 tablespoons sesame seeds

Instructions
Place the water and yeast in the bowl of an electric

mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook
attachment, add the flour and sugar to the water and mix on low speed until a
dough starts to form. Drizzle the oil and salt into the dough and beat on medium
speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating
of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a
warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic
wrap, punch down and flatten the rounded dough with the heel of your hand. Roll
the dough up tightly, sealing the seam well after each roll. The dough should be
elongated and oval-shaped, with tapered and rounded (not pointed) ends.

Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an
inverted baking sheet may be used in place of a pizza stone.

Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal,
or alternately on an inverted baking sheet. Allow the dough to proof, loosely
covered with a damp towel, for 30 minutes, or until doubled in size. Brush the
dough with the egg white and sprinkle the sesame seeds over the top. Using a razor
blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough
at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on
the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven
door and spray the dough again with the water bottle. Close the oven door and bake
for an additional 3 minutes before spraying the dough for a third time (the
spraying of the dough will ensure a crisp golden brown crust). Bake the dough for
45 minutes, or until a hollow thud is heard when the bread is whacked with the

bowl of a wooden spoon. Allow the bread to cool slightly before serving.