Italian Bread Baked on a Pizza Stone

By Diane Sniffen

4.44 / 5

20min

40min

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3 cups unbleached flour
1 tablespoon light brown sugar
1 ⅓ cups warm water 110 degrees F/45 degrees C
1 ½ teaspoons salt
1 ½ tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal