New York-Style Italian Bread
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds loaf:
1 cup water (filtered)
1 tablespoon canola oil
3 cups bread flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons yeast
cornmeal

Preparation

1 Place all ingredients, except cornmeal in bread pan. Select Dough setting and press Start. All ingredients must be at room temperature. 2 When dough has risen enough the machine will beep and stop. Leave thr dough in the bread pan for 10-15 minutes. 3 Remove dough, and place unto a floured board. Shape into a large round loaf, dusting the top with a little flour, and rub it in. Place the loaf on a cookie sheet, or a pizza pan that is dusted with cornmeal. With a very sharp knife make a large X, cover and place in a warm oven for 45 minutes until doubled. (To warm oven slightly turn it on to Warm Setting for several minutes, then Turn it Off, and place the covered loaf in to rise). Remember to remove the dough to Preheat oven. 4 Place a pan of water in the bottom rack, this will produce steam, which is necessary to create the authentic crisp crust. 5 Preheat oven to 450`F., and bake for 20 minutes. Cool on wire rack. 6 This bread is best when eaten within a few hours, after baked. 7 To preserve crisp crust-Do not store in plastic bag. 8 NOTES : Some Italian Bread recipe are quite complicated. Here's one easier to make and is just like the kind found in New York City (almost). 9 The Secret of this bread is the water, so if you are not in New York City, do the next best thing and use filtered water.Some Italian Bread recipe are quite complicated. Here's one easier to make and is just like the kind found in New York City (almost).