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Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select !Dough Cycle.
Remove dough to a lightly floured surface. (This is a very sticky and moist dough, but resist the urge to add more flour).
Cover with a large bowl and let the dough rest 10 to 15 minutes.
Divide the dough into half. Form each into 13- by 4 –inch (33 by 10 cm) oval.
Place on prepared baking sheet. With floured fingers, make deep indentations all over each loaf, making sure to press all the way down to the baking sheet.
Dust the ovals lightly with flour.
Cover and allow to rise in a warm, draft free place for 30 to 45 minutes, or until doubled in volume.
Make sure the dough rises before baking.
Meanwhile, preheat oven to 425 degree Fahrenheit (220 degrees Celsius).
Make indents into the loaves a second time. Bake on the middle rack in preheated oven for 25 to 30 minutes, or until the bread sounds hollow when tapped on bottom, for a crispier crust, put 12 ice cubes into a 13- by 9-inch (3L) metal baking pan on bottom oven rack. During baking, spritz loaves with water every 5 to 10 minutes
During baking, spritz loaves with water every 5 to 10 minutes
Remove from oven and let rest before slicing.