Crusty Italian Bread

Instructions:

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let sit for 5 to 10 minutes, until foamy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let rise for 1 to 1½ hours, until doubled in size.
5. Punch down the dough and divide it into two equal portions. Shape into oval or baguette-style loaves.
6. Place the loaves on a baking sheet dusted with cornmeal or flour. Cover loosely and let rise for another 30 minutes.
7. Preheat the oven to 425°F (220°C). Place a small oven-safe pan filled with water on the bottom rack to create steam.
8. Using a sharp knife, slash the tops of the loaves.
9. Bake for 25 to 30 minutes, until deeply golden and crusty.
10. Transfer to a wire rack and let cool completely before slicing.

Variations

• Substitute bread flour for part of the all-purpose flour for extra chew.
• Add dried Italian herbs or garlic powder to the dough for a flavored loaf.
• Shape into rolls instead of loaves for crusty sandwich buns.
• Brush with olive oil after baking for a slightly softer crust.

Tips

• Use warm, not hot, water to avoid killing the yeast.
• Steam in the oven is key to achieving a crisp, crackly crust.
• Lightly brushing the loaves with water before baking enhances crust development.
• Always let the bread cool before slicing so the crumb sets properly.