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Ethnic: Italian Bread




Source of Recipe


Debra Collins


List of Ingredients




1/2 cup warm water
3 tablespoons butter -- cut in small pieces
1 package dry yeast
1 teaspoon salt
1 1/2 teaspoons sugar
2 1/2 cups flour
1/3 cup hot water
1 tablespoon cornmeal


Recipe




Pour warm water into large bowl; stir in yeast and sugar. Melt butter in hot water, add salt and cool in lukewarm. Add to yeast mixture. Add flour, stirring vigorously, 1/2 c. at a time.

Turn onto lightly floured surface; knead about 4 minutes. Let dough rest 5-6 minutes. Pat dough into 8x12" rectangle. Starting with narrow end, roll tightly, sealing dough every half turn. Seal ends.

Place on greased cookie sheet, dust with cornmeal. Cover and let rise till double.

Bake at 425¼F for 45-50 minutes. Makes six twist rolls: Make 12 balls, roll into 6" ropes.

Twist two together and tuck ends. Place on greased cookie sheet. Rise till double, and bake.