Italian Loaves
Source of Recipe
internet
List of Ingredients
2 packages active dry yeast
2 1/2 cups water
1 tablespoon salt
7 1/4 cups sifted flour
yellow cornmeal
1 slightly beaten egg whiteRecipe
In large mixing bowl, soften active dry yeast in warm water. Stir in 2 c. of the flour, beat well. Add salt. Then stir in about 4 1/2 c. of the remaining flour. Dough should be stiffer than for ordinary bread. Turn out on lightly floured surface. Cover and let rest for 10 minutes.
Knead for 15 to 25 minutes, or until very elastic, kneading in remaining 3/4 to 1 1/4 c. flour. Place dough in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (about 1 1/2 hours). Punch down and let rise again until double (about 1 hour). Turn out on lightly floured surface. Divide in half and form each part in ball. Cover and let rest for 10 minutes.
Shape and place on baking sheets sprinkled with corn meal. Add 1 T. water to egg white, brush over top and sides of loaves. Cover with damp cloth, but don't let it touch the dough. (Make a tent with tall glasses.) Let rise in warm place until double (1 to 1 1/2 hours).
When ready to bake, place large shallow pan on lower rack of oven, fill with boiling water (to make the crust crisp). Large loaves: Bake in 375ºF oven until light brown, about 20 minutes, brush again with egg white mixture. Bake about 20 minutes longer or until nicely browned and done. Cool. For large loaves, roll each half of dough in 15 x 12 inch rectangle, 1/4 inch thick.
Beginning at long side, roll up tightly, sealing well as you roll. Taper ends. Place each loaf diagonally, seam side down, on prepared baking sheet. With sharp knife, make diagonal cuts 2 1/2 inches apart, about 1/8 to 1/4" deep. Follow recipe to brush, rise and bake. These can be formed into plump loaves (2 loaves), round loaves (2 loaves), individual loaves (8 loaves) or hard rolls (12 rolls).
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