Italian Bread

Just when you think you have your menu all planned out... BAM! You find out your spoiled little daughter has called her Pop and requested a batch of gnocchi. *sheesh* That's not the man that raised me. He seems to be softening in his old age. Since I really didn't have to cook I decided to bake a loaf of Italian bread. This recipe is outstanding. Today I only made half a recipe, just enough for dinner. I think everyone left the table 10 pounds heavier.

Recipe from All Recipes.
Ingredients
4 cups all purpose flour
1 tbsp light brown sugar
1-1/3 cups warm water
1 tsp salt
1-1/2 tsp olive oil
1 package active dry yeast
1 egg
1 tbsp water
2 tbsp cornmeal
Directions
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 ⁰F.
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.