Ohio Bread

This is the very first bread recipe I ever made several years ago.  The recipe is an excellent one and came out even though I made some mistakes.  One of those mistakes was adding the egg to the dough which is really supposed to be the for egg wash on top.  If you never have used an egg wash don't be scared, it is simple!  The purpose is to put a glossy coat on the bread.  This is a great starter loaf because you can put the dough in the bread maker.  Be mindful to put egg wash all the way to the bottom of the dough.  It will rise in the oven which can make covering the loaf difficult at times. 

Bake Time: 25-35 mins
 Prep Time: At least 2 hours depending on bread maker

1 cup water heated to 100 degrees
2 tablespoon olive oil
3 cups Pillsbury best bread flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast (about 2 1/2 teaspoons)

cornmeal
1 egg beaten

Place all ingredients except cornmeal and egg in bread machine pan.  Place on dough setting.  Prepare ungreased cookie sheet with cornmeal and put aside.

When your handy bread maker beeps to let you know the dough is done pull it out and place on a lightly flowered surface.  Punch down dough to remove air bubbles and cover with a clean kitchen towel for 15 minutes.  Next, shape dough into baguette shaped loaf about 1 foot long.  Place loaf on the cornmeal coated cookie sheet being mindful not to crush dough.  Cover with towel again and let rise for 25 minutes or until doubled in size.

Heat oven to 375 degrees.  Make a slash in the top of the bread (see photo).  Brush with egg wash (one beaten egg).  Bake for 25-35 minutes until loaf sounds hallow when tapped.

Like any bread enjoy when warm!