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Homemade Italian Bread
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7 3/4 cups all-purpose flour
2 packages fast-rising active dry yeast
2 1/2 cups water (110 degrees)
1 tablespoon salt
yellow cornmeal
1 slightly beaten egg white
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1
In large mixer bowl, combine 3 cups of flour and the yeast.
2
Combine the water and salt.
3
Add to the dry mixture.
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Beat at low speed for 30 seconds, scrapping the sides constantly.
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Beat at high for 3 minutes.
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By hand, stir in enough of the remaining flour to make a very stiff dough.
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Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
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Shape into a ball.
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Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.
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Cover and let rise in a warm place till double (about 1 hour).
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Punch down and turn out onto a lightly floured surface.
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Divide the dough in half.
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Cover with the bowl and let rest for 10 minutes.
14
Roll each half into a 15x12 inch rectangle.
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Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
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Taper the ends of the loaf.
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Grease 2 baking sheets and sprinkle them each with cornmeal.
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Place each loaf diagonally seam side down, on baking sheets.
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Make diagonal cuts 2 ½ inches apart (1/8 to ¼ inch deep) on the tops of the loaves.
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Add tablespoon of water to the beaten egg white and brush over the top and sides of the loaves.
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Cover and let rise in a warm place till double (about 20-45 minutes).
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When ready to bake, place a large shallow pan on the lower rack of the oven and fill with boiling water.
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Bake at 375° for 20 minutes, brush with the egg white mixture.
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Bake 20 minutes longer.
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Cool on a rack.
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Tips: Raising tip: In a cold oven, place the dough on the top rack.
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On the rack beneath, place a pan filled with very hot water then close the door.
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This will create a warm, draftless environment for raising your dough.
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Temp: be sure to use a thermometer to test the temp of the liquids before adding to the yeast.
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Temperature is very critical– too cold and the yeast won’t activate, too hot and they die– either way the bread will not raise.
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Preparation Time: 2hrs 10 minutes |
Serves: makes 2 loaves |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Newfoundland
Canada |
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| This recipe has been viewed 2010 times. |
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