"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

The Very Best Italian Bread! Recipe

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This recipe for The Very Best Italian Bread!, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey Hickey
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups unbleached all-purpose flour
1 tbsp. light brown sugar
11/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 tsp. salt
1 1/2 tsp. olive oil
1 (1/4 ounce) package active dry yeast
1 egg
1 tbsp. water
2 tbsp.cornmeal

Directions:
Directions:
Combine flour, brown sugar and salt, set aside. Mix yeast with warm water let rest until foamy. Add water/yeast mixture to flour mixture adding flour if necessary. Place in the oven and let rise until doubled in size. Punch down dough and let rest for 5 minutes. Punch down the dough and turn it out onto a lightly floured surface, form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F. In a small bowl, beat together egg and 1 tablespoon water, brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Personal Notes:
Personal Notes:
You can't beat a good Italian bread!

 

 

 

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