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Title: Italian Round Loaf
Categories: Breadmaker Bread
Yield: 1 Loaf
| DOUGH | ||
| 3 1/2 | c | All-purpose flour |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 1/4 | c | -Water; lukewarm |
| 1 | pk | Active dry yeast |
| WASH | ||
| 1 | Egg white | |
| 1 | tb | -Water |
Place ingredients, except egg white and 1 tablespoon water, in inner pot in order listed; let stand 5 minutes. Use DOUGH setting; press START. Dough will be completed in 1 hour 15 minutes. Remove dough from inner pot and place in greased bowl, turning to coat evenly. Cover and let rest in warm, draft-free place, 20-30 minutes.
On lightly-flour surface, shape dough into a large ball. Place on greased baking sheet. Cover and let rise in warm, draft-free place, 30-40 minutes. Brush top with combined egg white and water. Bake in preheated 425-degree oven for 10 minutes. Reduce heat to 375-degrees and continue to bake for 8 minutes. Cool on wire rack.
(MM'd by Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
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