Easy Italian Bread

1. 1

   Combine all ingredients (except corn meal) in a large bowl and mix well by hand or with a wooden spoon. Add up to 1 cup additional flour if dough is too wet or sticky.

2. 2

   Turn out the dough onto a floured surface and knead for about 5 minutes.

3. 3

   Oil a large bowl and place dough inside. Cover the bowl tightly with plastic wrap and let the dough rise 1 - 1 1/2 hours in a warm place.

4. 4

   Preheat oven to 450 F. Turn dough out onto a floured surface and fold over a few times. Pat into an oblong shape and cut in half lengthwise with a serrated knife. Place both loaves, cut side up, on a baking sheet sprinkled lightly with corn meal. (Can also be baked on a baking stone placed on lowest shelf of oven, preheated and sprinkled lightly with cornmeal.) Bake bread in the preheated oven for 10 minutes. Then reduce oven temperature to 350 F and continue to bake for 40 minutes. Bread is done when outside is evenly browned and loaf sounds hollow when tapped. Allow bread to cool some before slicing-if you can wait!

* Per serving · 4 servings · Values may vary.

No additional tips available.