Stone-Baked Italian Bread

Begin by adding flour, brown sugar, warm water, salt, olive oil, and yeast to the bread machine's pan in the sequence advised by the manufacturer. Choose the dough cycle option and press the Start button.

Meanwhile, position a pizza stone in the oven to ensure it's ready for baking. Preheat the oven to 375 degrees F (190 degrees C), allowing it to reach the desired temperature for at least 30 minutes prior to baking.

Once the dough has finished its cycle, remove it from the machine and transfer it onto a lightly dusted surface. Divide the dough into two equal portions and shape each portion into a single loaf. Place the loaves on a cutting board lined with an abundance of cornmeal, ensuring they are securely positioned seam-side down. Cover the loaves with a damp cloth and permit them to rise until they have doubled in size, approximately 40 minutes.

In a small bowl, whisk together an egg and 1 tablespoon of water until they are fully incorporated. Brush the risen loaves with this egg mixture, taking care not to apply too much pressure.

Using a sharp knife, make a single, swift incision along the center of each loaf. Gently rock the cutting board to prevent any sticking, and if necessary, utilize a spatula or pastry knife to release the loaves. Slide the loaves onto the preheated pizza stone with a swift, yet cautious motion.

Finally, bake the loaves in the preheated oven until they produce a hollow sound when tapped on the bottom, typically taking 30 to 35 minutes.