Italian Bread

I truly love baking. Some breads require so many steps and so much futzing that they don't often get made, but this Italian bread from Brown Eyed Baker is extremely simple to throw together and takes less time than many other loaves.

Italian Bread
2 cups lukewarm water, about 110°F
2 1/4 tsp. active dry yeast
5 cups bread flour
1 Tbsp. brown sugar
2 Tbsp. olive oil
2 1/2 tsp. salt
Optional Topping
1 egg white, lightly beaten
2 Tbsp. sesame seeds

Mix yeast into 1/2 cup water. Set aside for 5 minutes to activate the yeast. Meanwhile, combine the flour, sugar, oil and salt in the bowl of an electric mixer. Add in the yeast mixture and remaining water. Mix on the lowest setting using the dough hook, using up to 3/4 additional cup of flour if needed, for 7 minutes. Dough should be lightly sticky and smooth. Transfer to a lightly floured surface, and need by hand 1 to 2 minutes until a smooth, firm, elastic dough is formed.

Transfer the dough to an oiled container or bowl. Cover with a lid or plastic wrap. Let rise 1 1/2 hours until doubled. Meanwhile, preheat the oven to 425°F. If you have a baking stone, preheat that in the oven as well. If you don't, use the inverted baking sheet in the next step.

Shape the dough into an oven loaf with lightly floured hands. Place the dough on a bakers peel heavily dusted with flour (or an inverted baking sheet). Allow the dough to proof, covered loosely with a floured dish towel, for 30 minutes or until doubled in size.

If using the topping, brush the dough with the egg white, and sprinkle with sesame seeds. Use a razor blade or sharp knife to slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45° angle.

Just prior to placing the bread in the oven, pour 1 cup of water into a metal pan on the bottom rack of the oven. Carefully transfer the loaf from the peel to a baking stone in the oven.  If you don't have a baking stone, just place the inverted cookie sheet into the oven with the bread on it.

Bake until golden brown and bread is at least 195° internally. It should sound hollow when you tap the bottom of the bread. This will take 30 to 40 minutes. Allow the bread to cool (at least mostly) before slicing. Makes 1 large loaf.