Skip the bread maker and try this classic Italian bread in the oven.
ingredients
Sponge
Dough
directions
In bowl, stir yeast into warm water until dissolved; stir in flour until smooth.
Cover with plastic wrap and refrigerate for at least 12 hours or for up to 24 hours.
Preheat oven to 425 degrees F (220 degrees C).
In bowl of electric mixer, dissolve sugar in warm water.
Sprinkle in yeast; let stand for 10 minutes or until frothy.
Using dough hook on low speed, stir in sponge, milk and oil until combined.
Add flour and salt; mix on low speed for 8 minutes, scraping down bowl halfway through.
Turn out dough onto well-floured surface; knead lightly into ball.
Place in greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk and bubbles appear on surface, about 11/2 hours.
Scrape dough out of bowl onto lightly floured surface; divide into half.
With floured hands, gently form each into cylinder, pinching seam to seal.
Pull each out to 9- x 4-inch (23 x 10 cm) rectangle.
Place each, seam side up, on well-floured tea towel.
Cover with damp tea towel; let rise until not quite doubled in bulk and bubbles appear on surface, about 1 1/2 hours.
Flip rectangles gently over onto two floured baking sheets.
Spray with water.
Bake on bottom third and middle racks of oven for 10 minutes.
Switch position of sheets; spray with water.
Bake for 12 to 15 minutes longer or until golden brown and bread sounds hollow when tapped on bottom.
Let cool on racks.
Yield: 2 loaves, 4 servings each.