Amy's Crusty Italian Loaf Pt 2

Title:
Amy's Crusty Italian Loaf Pt 2

Yield:
3 Servings

Categories:
Bread,
Italian




Ingredients:





          See part 1






 from the peel, then carefully slide them onto the baking stone. Place the


 pan of bread on the rack below the stone. Using a plant sprayer, quickly


 mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist


 the loaves again after 1 minute. Then mist again 1 minute later.


 


 Bake for about 10 minutes, then reduce the temperature to 450 degrees and


 bake 15 minutes longer or until the loaves sound slightly hollow when


 tapped on the bottom and the crust is a medium to dark brown. (If the crust


 is not brown enough, the loaves will soften as they cool.) Transfer the


 bread to a rack to cool for at least 30 minutes before serving.


 


 Recipe by: A. Scherber/Baker's Dozen/TVFN


 


 Posted to KitMailbox Digest  by Cairn Rodrigues 
on May


 16, 1998