Italian Bread Recipe

Step 1

In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120 to 130 F.) (Butter or margarine does not need to melt.)

Step 2

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.

Step 3

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. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.

Step 4

Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading.

Step 5

Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.

Step 6

Grease large cookie sheet; sprinkle cookie sheet with cornmeal.

Step 7

On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal.

Step 8

Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.

Step 9

Preheat oven to 425 F. Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.

Step 10

In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.

Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts

Things You'll Need

  • 1tb Sugar
  • 2ts Salt
  • 2pk Active dry yeast
  • 5c All-purpose flour
  • 1tb Butter or margarine
  • Water
  • Cornmeal
  • 1 Egg
  • Salad oil

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