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Italian Bread Recipe

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This recipe for Italian Bread, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 c flour, divided
1 envelope dry yeast
1 tbsp sugar
1 tsp salt
11/2 c water
1 tbsp butter
Salt-Water Glaze

Directions:
Directions:
In large bowl stir well 11/2 cups flour, yeast, sugar and salt. In small saucepan heat water and butter until lukewarm 105-115. Butter need not melt. Add to dry ingredients. With electric mixer beat at medium, speed about 2 minutes or until smooth and elastic. Add 3/4 cup flour; beat at high speed, scraping bowl occasionally, 2 minutes. Stir in 2 cups or more flour to make stiff dough. Turn out on lightly floured surface; knead about 8 to 10 minutes, adding more flour as needed to prevent sticking until smooth and elastic. Place dough in greased bowl; turn to grease top. Cover and let rise in warm draft-free place about 1 hour or until doubled. Divide dough in half. Roll each in a 15x9 inch rectangle. Beginning at wide sides, roll each up tight; pinch seams to seal. Taper ends by rolling gently back and forth. Place on greased, cornmeal-sprinkled baking sheet 3 inches apart. Cover; let rise 30 to 40 minutes or until doubled. Brush loaves with Salt-Water Glaze. On top of each make 3 or 4 1/4 inch deep diagonal cuts with razor blade or sharp knife. Bake in preheated 425 oven 20 minutes. Brush with glaze. Bake 5 to 10 minutes longer or until golden brown. Remove to racks to cool
Salt-Water Glaze: Stir 1/4 cup warm water and 1/2 tsp salt until dissolved

 

 

 

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