Friday, November 6, 2009

Italian Bread

Made by LaTrisha

  • 2 1/2 cup warm water
  • 2 Tbsp yeast
  • 7-8 cups all purpose flour
  • butter
  • cornmeal
  • 1 Tbsp water
  • 1 egg
  • 1 Tbsp salt


  1. Pour warm water into mixing bowl, sprinkler with yeast. Let stand for 5 mins.
  2. Stir in about 2 cups of flour. Beat well.
  3. Add salt and gradually beat in all but 2 cups flour.
  4. Cover and let rise for 10 mins.
  5. Knead by hand until very elastic kneading in as much of the flour as possible.
  6. Grease bowl and put dough in cover and let rise for 1 1/2 hours or until doubled.
  7. Punch down and let rise for another hour.
  8. Divide in half, cover and let rise for 10 mins.
  9. Roll each half of dough into a 15x8" rectangle about 1/2" thick.
  10. Roll up tightly, starting with the short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10-11: long.
  11. Place on a butter and cornmeal pan. Let rise for about 1 hour.
  12. Add 1 Tbsp of water to egg while a& brush on loaves.
  13. Bake bread for 375 degrees for 20 mins and then re-apply egg white mixture.
  14. Bake for another 20 mins or until well-browned.

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