Rustic Italian Bread
Preparation Time: 80 minutes
Bake Time: 25-35 minutes
Ready in 3 hours 45 min.
(includes 1 hour cool time)
1 (12 slice) loaf
1-cup of water (heated to 100° to 110°F)
2 tablespoons olive oil
3 cups Pillsbury BEST® Bread Flour
2 teaspoons sugar
½ teaspoon salt
1 (¼ oz.) pkg. active dry yeast
Cornmeal or Sage & Onion cubed stuffing (crushed)
1 egg white, beaten
BREAD MACHINE DIRECTIONS
Place all ingredients (except cornmeal/stuffing and egg white) in bread machine pan according to
manufacturers directions. Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal/stuffing. At the end of dough cycle, remove dough
from machine; place on lightly floured surface. Punch down dough, (if dough is sticky, knead in
additional flour before shaping.) Cover dough with clean cloth; let rest for 15 minutes. Shape
dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal/stuffing coated
cookie sheet. Cover; let rise in warm place (80° to 85°F) for 20-25 minutes or until light and
doubled in size.

Heat oven to 375°F. With a sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf
with egg white. Bake at 375°F for 25 to 35 minutes or until loaf sounds hollow when lightly
tapped.

CONVENTIONAL DIRECTIONS
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and
yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface.
Knead dough for 10 minutes or until smooth. Place dough in lightly greased bowl; cover with
plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) for 30-40 minutes.

Sprinkle ungreased cookie sheet with cornmeal/stuffing. Punch down dough. Cover dough with
inverted bowl and allow to rest on counter for 15 minutes. Shape dough into baguette-shaped loaf
about 12 inches long. Place dough on cornmeal/stuffing coated cookie sheet. Cover; let rise in
warm place for 35-40 minutes or until doubled in size.

Heat oven to 375°F. With a sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf
with egg white. Bake at 375°F for 25 to 35 minutes or until loaf sounds hollow when lightly
tapped.