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Italian Bread




Source of Recipe


by Millie, from BH&G Italian Cookbook


Recipe Introduction


This recipe makes into all manner of different kinda stuff - all of it GREAT!!!!




List of Ingredients




5½ cups flour
2 packages active dry yeast
2 teaspoons salt
2 cups warm water (approx 115°-120°)
yellow cornmeal
1 egg white slightly beaten ~ optional
1 tablespoon water optional

Recipe



Makes 2 loaves {or the various other "forms" as listed below}

In large mixer bowl combine 2 cups of flour, yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 mins, scraping bowl constantly. Beat 3 mins at high speed. Stir in as much flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough flour to make a stiff dough that is smooth & elastic (8 to 10 mins) Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover & let rise in warm place till double ~ about 1 to 1 1/2 hrs. Punch down. Turn out onto lightly floured surface divide in half.

Cover & let rest 10 mins. *Roll each half into a 15x12 inch rectangle. Roll up tightly from long side. Moisten & seal well. Taper ends. Place seam side down on greased (or parchment lined) baking sheet sprinkled with cornmeal. If desired, brush with mixture of egg white & 1 teaspoon water. Cover & let rise till nearly double ~ about 45 min's. Make 5 or 6 diagonal cuts about 1/4 inch deep across tops of loaves.

Bake at 375° for 40-45 mins. If desired, brush again with egg-white mixture after 20 mins of baking. Cool.

*Can also be made into:

8 INDIVIDUAL LOAVES:
cut each half of dough into quarters. Shape into 8 balls. Cover & let rest 10 min's. Shape into 6 inch oblong loaves & taper ends. Place 2 1/2 inches apart on greased (or parchment lined) baking sheet sprinkled with cornmeal. Press down ends. If desired, brush with mixture of egg white & 1 teaspoon water. Cover & let rise till nearly double ~ about 45 min's. Make 3 shallow cuts across tops of loaves.

Bake at 375° for 25-30 mins. If desired, bursh with egg white mixture after 15 mins.

16 HARD ROLLS:
Cut each half into 1/8's. Shape into balls. Place 2 1/2 inches apart on greased (or parchment lined) baking sheet sprinkled with cornmeal. If desired, brush with mixture of egg white & 1 teaspoon water. Cover & let rise till nearly double ~ about 45 min's. cut shallow criss-cross-cuts across tops of balls.
Bake at 375° for 25-30 mins. If desired, bursh with egg white mixture after 15 mins.

6 SNACK ROUNDS:
Cut each half into 1/3's & shape into balls. Cover & let rest 10 min's. Roll each into a 6-inch circle & place on greased (or parchment lined) baking sheet sprinkled with cornmeal. Make slight indentations with fingertips. Sprinkle with 2 tbls coarse salt or 1/2 cup chopped onion. Cover & let rise till nearly double ~ about 35-40 min's.

Bake at 375° for 20-25 mins.

32-48 BREADSTICKS:
cut each half into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased (or parchment lined) baking sheet sprinkled with cornmeal. Cover & let rise till nearly double ~ about 30 min's. If desired, bruch with egg/water mixture & sprinkle with coarse salt or sesame seed.

Bake at 375° for 10 mins then reduce temp to 300° & bake for 20-25 mins longer.