Cool Rise Italian Bread Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 1/2 to 5 1/2 cups unsifted flour (I use bread flour)
1 T sugar
2 pkgs dry yeast
1 T softened oleo or butter (I prefer butter)
1 3/4 c very warm tap water (120º to 130º)
corn meal
olive oil
1 egg white
1 T cold water
|
|
Directions: |
Directions:In large bowl mix 1 1/2 c flour, sugar salt & yeast. Add butter. Gradually add tap water; beat two minutes at medium speed of electric mixer. Add 3/4 c flour & beat at high speed for two minutes. Stir in enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic (about eight to ten minutes). Cover with plastic wrap & towel; let rest twenty minutes.
Divide dough in half; roll into an oblong 8 x 5. Beginning at wide side, roll up tightly; pinch seam to seal and taper ends.
Place on greased baking sheets sprinkled with corn meal. Brush dough with olive oil. Cover loosely with plastic wrap.
Refrigerate 2 to 24 hours.
When ready to bake remove from refrigerator, uncover & let stand at room temperature ten minutes. Make 3 or 4 diagonal cuts on top of loaf; Bake at 425 for 20 minutes,remove from oven & brush with egg white mixed with cold water. Bake 5 to 10 minutes longer until golden brown. |
|
Personal
Notes: |
Personal
Notes: This is a very old recipe from a Fleishmann's Yeast cook book. I have been making this bread for about 20 years.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Cool Rise Italian Bread is from