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    Italian Bread


    List of Ingredients


    • 4 1/2 to 5 1/2 cups unsifted bread flour
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 2 packages active dry yeast
    • 1 tablespoon softened butter or margarine
    • 1 3/4 cups very warm water (120 degrees to 130 degrees)
    • corn meal
    • peanut oil or vegetable oil
    • 1 egg white, slightly beaten
    • 1 tablespoon cold water


    Instructions


    1. In a large bowl thoroughly mix 1 1/2 cups flour, sugar, slat and yeast. Add butter.
    2. Gradually add water and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.
    3. Stir in enough additional flour to make a stiff dough.
    4. On a lightly floured surface, knead until smooth and elastic (8 to 10 minutes).
    5. Cover with plastic wrap then a towel. Let rest 20 minutes.
    6. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Roll tightly from wide side; pinch seam to seal. Taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with oil. Cover loosely with plastic wrap.
    7. Refrigerate 2 to 24 hours. Reomve from refrigerator. Uncover dough carefully. Let stand at room temperature 15 to 20 minutes.
    8. Make 3 or 4 diagonal cuts on top of each loaf with a sharp knife.
    9. Bake 20 minutes in a 425 degree preheated oven and brush with mixture of egg white and water. Bake an additional 5 to 10 minutes or until golden brown.
 

 

 

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