Olive Bread

Description:

After the dough has risen, once again knead the dough either by hand or with the mixer. Put the dough in a stoneware baker (clay baking dish with a matching clay lid) that has been greased with olive oil and dusted with cornmeal. Cover the baking dish with the lid. In the alternative, put the dough on a baking sheet greased with olive oil and cover the dough with a damp towel or bowl and let the dough stand again in a warm, draft free place. In either case, let the dough rise again until it has nearly doubled in size. Once the dough has fully risen again and if using the clay baking dish, use your fingers gently or a spray bottle and coat the dough in the baking dish with cold water before replacing the lid before baking. Put the covered baking dish in a cold oven and turn the oven on to 400 degrees Fahrenheit. After thirty minutes, remove the lid of the baking dish to allow the crust to harden. Continue baking for an additional forty minutes or such amount of time necessary for the bread crust to turn golden in color. If you use the baking sheet, fill a metal pan with water and place it on the lowest rack of the oven. Preheat the oven to 400 degrees Fahrenheit. After the dough has risen again to double its original size, gently brush the top of the dough with egg yolk using a pastry brush and gently score the center of the dough in several places with a knife. Bake on the middle rack of the oven for approximately 45 to 50 minutes or until golden brown. When the bread is golden brown, remove the baking dish or the baking sheet from the oven and immediately transfer the bread to a wire rack.