Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of polenta is baked on a pizza stone.
Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy. - 04 Apr 2005 (Review from Allrecipes USA and Canada)
This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not dense, but that could be because I mixed it in my KitchenAid and then kneaded the bread by hand. I let the loaves rise on a sheet of parchament paper on the wood paddle that came with my pizza stone. Then I transfered paper and loaves to the stone, which made it extremely easy. I baked it for the lesser time and gave it an additional 5 minutes just before serving and the bread was heavenly. The aroma, texture and presentation was top-notch. The recipe calls for preheating your oven just after the first knead, but I think there was an error in the directions. You don't have to heat your oven until the second rising begins with your stone in the oven. I'll make this again and again! - 10 Oct 2006 (Review from Allrecipes USA and Canada)
This bread is the closest to real Italian bread I've found. After the egg, I dust flour over the tops of the loaves. If you like a crunchy crust try spritzing a little water in your oven a few times throughout the baking process. - 09 Feb 2002 (Review from Allrecipes USA and Canada)