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Italian Bread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 to 5 1/2 c. unsifted flour 1 Tbsp. sugar
1 Tbsp. salt
2 pkg. yeast
1 Tbsp. softened margarine
1 3/4 c. very warm water
(120 - 130 degrees F.)
corn meal
oil
I egg white
1 Tbsp. cold water
Directions:
Directions:
1. In a large bowl thoroughly mix 1-1/2 c. flour r sugar f salt and undissolved yeast. Add margarine.

2. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add 3/4 c. flour. Beat at high speed 2 minutes scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

3. To make loaves: Divide dough in half. Roll each half into an oblong 15x10 inches. Beginning 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 corn meal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.

4. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each with razor blade or sharp knife.

5. Bake at 425 degrees - 20 minutes for loaves. Remove from oven and brush with egg white mixed with cold water. Return to oven, bake 5 to 10 minutes longer, until golden brown.
Preparation Time:
Preparation Time:
2-24 hours
Personal Notes:
Personal Notes:
We had lots of snow living up in North Granby. No one (except for my Dad) would venture out to go to work. Sometimes my parents paid us to stay at home when it was snowing. (That's when we were making minimum wage).

One of the thing we did to pass the day was bake bread. There is nothing like the smell of fresh baked bread and slicing and buttering a peice when it came out of the oven.
Yum!

 

 

 

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