Italian Bread Recipe

Italian Bread Recipe

Ingredients

• Serving Size : 2
• 1 tablespoon sugar
• water
• 2 teaspoon salt
• cornmeal.
• 2 package active dry yeast
• 1 egg
• 5 cup all-purpose flour
• salad oil
• 1 tablespoon butter or margarine

Method

1. In large bowl, combine sugar, salt, yeast, and 2 cups flour.
2. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm
3. With mixer at low speed, gradually beat liquid into dry ingredients until just blended.
4. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
5. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula.
6. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
7. Turn dough onto floured surface; knead until smooth and elastic, (42 min left), (H)elp, More? about 10 minutes, adding flour while kneading.
8. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.
9. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
10. On floured surface with floured rolling pin, roll each half into 15″ by 10″ rectangle.
11. From 15″ side, tightly roll dough, jelly-roll fashion; pinch seam to seal.
12. Place loaves, seam side down, on cookie sheet and taper ends.
13. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
14. Preheat oven to 425F
15. Meanwhile, remove loaves from (42 min left), (H)elp, More? refrigerator; uncover; let stand 10 minutes.
16. Cut 3 or 4 diagonal slashes on top of each loaF
17. Bake 20 minutes.
18. In small bowl with fork, beat egg white with 1 tablespoon of water.
19. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
20. Contributed by Wesley (“Ain’t no beans in *MY* chili”) Pitts

Full List of Bread Recipes
Full List of Italian Recipes