A delightful homemade Italian-style bread recipe, perfect for any occasion.
Add the warm water, olive oil, bread flour, all-purpose flour, sugar, salt, and yeast to your bread machine in the order recommended by the manufacturer.
Check the dough consistency after a few minutes of mixing; it should form a soft, slightly sticky ball.
Set the bread machine to the dough setting and let it run its cycle.
If the dough appears too dry or too wet, adjust by adding small amounts of water or flour.
Once the cycle is complete, remove the dough from the bread machine.
Lightly flour your hands to prevent sticking when handling the dough.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the bread inside for even baking.
Sprinkle cornmeal onto a baking sheet to prevent sticking.
You can use parchment paper instead of cornmeal if preferred.
Punch down the dough and shape it into a long or oval loaf.
Use gentle hands to avoid deflating the dough too much.
Place the shaped dough onto the prepared baking sheet, cover it, and let it rise for 25 minutes.
Cover the dough with a damp cloth to prevent it from drying out.
Uncover the dough and make slashes on the top with a sharp knife.
The slashes allow the bread to expand properly while baking.
Brush the dough with the beaten egg white for a shiny crust.
For a softer crust, you can use milk instead of egg white.
Bake the bread in the preheated oven for 25-35 minutes, until it sounds hollow when tapped on the bottom.
Rotate the baking sheet halfway through for even baking.
Let the bread cool completely on a wire rack before slicing.
Cooling the bread ensures the interior sets properly and slices cleanly.
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