Rose's Rustic Italian Bread

• 3 cup(s) bread flourbread-flour
• 1 cup(s) warm waterwater
• 2 tablespoon(s) olive oilolive-oil
• 2 teaspoon(s) sugarsugar
• 1/2 teaspoon(s) saltsalt
• 1 - 1/4 oz. pkg. active dry yeastyeast
• 1 - egg white beaten

1. 01In a large bowl, spoon flour, sugar, salt and yeast. Mix. Add warm water, oil...mix well. Turn dough onto a lightly floured surface. Kead dough a few minutes. Place dough in lightly greased bowl, cover with plastic and towel and let rise for 1 hour or until doubled in size. Punch down dough, cover dough with inverted bowl and allow to rest 15 minutes. Shape dough into baguette shape loaf about 12 inches long. Place dough on parchment paper and onto cookie sheet. Cover let raise 40 minutes. Brush top with egg wash. Make two or three slits in top. Bake 35 minutes or until dough sounds hollow when tapped. Enjoy
2. 02Bake at 375.

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