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Bakery Style Italian Bread
by
Cindy Jamieson
Calificación: 4.0
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.%20In%20a%20small%20bowl,%20beat%20together%20egg%20and%201%20tablespoon%20water.%20Brush%20the%20risen%20loaves%20with%20egg%20mixture.%20Make%20a%20single%20long,%20quick%20cut%20down%20the%20center%20of%20the%20loaves%20with%20a%20sharp%20knife.%20Gently%20shake%20the%20cutting%20board%20to%20make%20sure%20that%20the%20loaves%20are%20not%20sticking.%20If%20they%20stick,%20use%20a%20spatula%20or%20pastry%20knife%20to%20loosen.%20Slide%20the%20loaves%20onto%20a%20baking%20sheet%20with%20one%20quick%20but%20careful%20motion.%20Bake%20in%20preheated%20oven%20for%2030%20to%2035%20minutes,%20or%20until%20loaves%20sound%20hollow%20when%20tapped%20on%20the%20bottom.%3C/p%3E%3Cp%3E***Mags%20notes:%20I%20skip%20using%20the%20cutting%20board%20for%20rising...just%20put%20the%20cornmeal%20directly%20on%20the%20baking%20sheet%20&%20let%20it%20rise%20there.%20Then%20pop%20in%20the%20oven.%3C/p%3E){kind=link}