Crispy italian bread

+makes 2 loaves

°1 1/3 cup warm water
°2 1/4 teaspoons yeast
°1 tablespoon brown sugar
°1 1/2 teaspoons salt
°1 1/2 teaspoons olive oil
°4 cups flour

1-Put the lukewarm water, yeast and brown sugar in the mixing bowl. Stir and let sit for a few minutes until it starts to bubble and foam up a bit.
2-Add olive oil and salt. Mix and add the flour little by little. You want to add enough so that the dough pulls away from the sides of the bowl. You want to mix it with the dough hook for a few minutes.
3-Cover and let the dough rise until doubled, about 30 minutes.
Degas the dough and divide it in half and form two loaves (I doubled the recipe this time.)
4-Cover with a damp cloth and let rise until doubled.
5-Preheat oven 375 degrees.
Beat together:
°1 egg
°1 tablespoon of water
Brush the risen breads with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
Now here is the secret. Place at least 1 cup of hot water in a shallow pan and place it on the rack under the bread. The steam will turn the crust perfectly. You may need to add a little more water during cooking. You don't want it to evaporate.
Baking for 25 to 30 minutes
Remove from pan and let cool on wire racks. I always like to rub butter on the hot crust!