"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crusty Pan Bread Recipe

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

Contributor:  
Contributor:  
Dorothy Siegel
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ounce fresh yeast
1/4 cup lukewarm water
1-3/4 cups lukewarm potato water
2 tablespoon melted shortening
2-1/2 tablespoons sugar
1 tablespoon salt
6 cups flour

Directions:
Directions:
Dissolve yeast in 1/4 cup water. Add potato water, sugar, salt and shortening. Add half of the flour and beat. Add remaining flour. Beat well. With fingers moisten sides of mixing bowl used in mixing dough. Moisten fingers with water, punch and knead. Again moisten bottom and sides of pan and last the top of dough. Cover and let rise until double. When light, divide in two portions. Shape into two round loaves. Dust tops with flour. Let rise until double in bulk. Bake 15 minutes at 425.

 

 

 

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