Place all ingredients in bread pan of your bread machine. Select dough setting and press start.
Check the dough (don't be afraid to open the lid). It should form a nice elastic
ball. If you think the dough is too moist, add additional flour (a tablespoon at
a time). The same is true if the dough is looking dry and gnarly. Add warm water
(a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray).
Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and
press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of
the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a
baking sheet pan dusted with
cornmeal or covered with a silpad. Cover and place in a warm spot to rise, approximately 20 minutes.
Preheat oven to 400 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes.
Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned.
(A good check is to
use an instant
digital thermometer
to test your bread. The temperature should be between 200 and 210 degrees.)
This
is the type of thermometer that I use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking
and baking. I, personally, use the
RT600C Thermometer
(show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just
click on the underlined: RT600C Thermometer.
Makes 1 loaf.
