Italian Style White Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cakes of active dry yeast
2½ cups warm water
2 Tbls honey
1 Tbls Salt
2 Tbls melted shortening
7-8 cups ALL PURPOSE Flour (unbleached)
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Directions: |
Directions:Sprinkle yeast over the water in a large mixing bowl. Let stand for 5 minutes. Mix until yeast is dissolved.
Add salt, melted shortening and 3 cups of flour.
Sprinkle 1 cup flour on a board. Turn dough out the dough on the board.
Kneed until the dough is smooth (5-6 minutes).
Add more flour to dough if necessary.
Place dough in a greased bowl. Turn it over to grease the top.
Cover and let it rise in a warm place until double in bulk (about 1½ Hours).
Punch the dough down in the bowl. Divide the dough in half.
Roll half of dough on a floured board into a circle about 10 inches diameter.
Then fold this circle into a "jelly roll" shape.
Place on a cookie sheet and sprinkle top with cornmeal. Tuck the ends under.
Repeat with the remaining ½ of the dough.
Let it rise again for about 1 hour until double in bulk.
Heat oven to 375. Bake bread for 30 minutes. |
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Personal
Notes: |
Personal
Notes: Aunt Jodi used to make this bread almost every day. She and Uncle Johnnie did not like the "soft" mushy breads like Holsom or Sunbeam and preferred to make this crusty "old fashioned bread."
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