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Italian Bread Recipe

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This recipe for Italian Bread is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 - 5 1/2 c. flour
1 T. sugar
1 T. salt
2 packages yeast
1 T. margarine, softened
1 3/4 c. very warm water (120* - 130*)
cornmeal
1 egg white
1 T. cold water
Directions:
Directions:
In a large bowl thoroughly mix 1 1/2 c. flour, sugar, salt and yeast. Add margarine. Gradually add very warm water to dry ingredients and beat 2 minutes at medium speed. Add 3/4 c. flour. Beat at high speed for 2 minutes. Stir in enough more flour to make a soft dough. Turn onto lightly floured board and knead until smooth and elastic, about 8 - 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into an oblong 15"x10". Starting at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.
Place on greased baking sheets sprinkled with cornmeal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2 - 24 hours.
When ready to bake remove from refrigerator. Uncover dough carefully. Let stand at room temperature for 10 minutes. Make 3 or 4 diagonal cuts on top of each loaf with a razor blade or sharp knife. Bake at 425* for 20 minutes. Remove from oven and brush with egg white mixed with cold water. Return to oven and bake another 5 - 10 minutes, until golden brown.

 

 

 

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