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Cool Rise Italian Bread Recipe

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This recipe for Cool Rise Italian Bread, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Behlman
Added: Thursday, October 15, 2009

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 (120 to 130)
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.

 

 

 

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