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ITALIAN BREAD




Source of Recipe


Unknown


List of Ingredients




1 tbsp. sugar
2 tsps. salt
2 pkgs. dry yeast
5 cups flour
water
corn meal
salad oil
1 egg white
1 tbsp. butter


Recipe




Combine sugar, salt, yeast and 2 cups flour. In saucepan over low heat; heat butter, 1 ¾ cups water. Beat liquid into dry ingredients until blended. Beat in ½ cup flour. With wooden spoon, stir in enough additional flour (about 1 ¾ cups) to make a soft dough. Turn dough onto floured surface. Knead until smooth and elastic. Cut dough in half and cover for 20 minutes.

Grease cookie sheet and sprinkle with cornmeal. Roll out dough to 15x10 inch rectangle. Roll up from 15 inch side tightly. Pinch seam to seal. Place loaves seam side down. Taper ends closed. Brush with oil, cover loosely with plastic wrap. Refrigerate 2-24 hours.

Preheat over to 425. Remove loaves from fridge and let stand 10 minutes. Cut 3or 4 diagonal slashes on top of each loaf. Bake 20 minutes. Beat egg white with 1 tbsp. water. Remove loaves from oven, brush with egg white mixture and return to over for 5 minutes.