Italian Bread

Makes 1 Large or 2 Small Loaves. In a small mixing bowl, combine warm water, yeast, and brown sugar, and let proof for 3 to 5 minutes. In a large mixing bowl, sift together flour and salt. Add olive oil, 1 egg, and yeast mixture, and blend until a silky dough is formed. Form 1 large loaf, or divide dough into 2 parts and form into long loaves. Sprinkle cornmeal on a lightly greased baking sheet. Place loaves on the baking sheet, seam sides down. Brush tops of the loaves with a tablespoon of water mixed with the remaining egg. Let rise until doubled, about 50 minutes. Preheat oven to 375-F degrees. Brush loaf with remaining egg wash. Sprinkle with sesame seeds. Make 4 cuts about 1/4 inch deep across top of loaf. Place a pan of hot water in bottom of oven. Bake the bread for 25 to 30 minutes or until golden. Remove from oven and cool on a wire rack. After cooling, store in airtight container to preserve. May freeze for up to 3 months. Tip: To serve a crustier bread, five minutes before dinner is served, reheat the baked bread in the same temperature oven for 5 minutes. You'll be pleasantly surprised how the extra crunch from reheating lends to the authenticity of the Italian bread.