Archive for March, 2012


March 7, 2012

Italian Bread
Posted by Mama

5 1/2 to 6 c. flour
1 T. sugar
2 t. salt
2 pkgs. dry yeast
1 T. margarine, softened
1 3/4 c. very warm tap water
cornmeal (optional)
1 egg white
1 T. water

In a large bowl thoroughly mix 1 1/2 c. flour, sugar, salt and undissolved yeast. Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 c. flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into an oblong 15X10 inches. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.
Place on greased cookie baking sheets sprinkled with cornmeal. (I have stopped using cornmeal because it is so messy when you use the bread.) Spray loaves with PAM. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand 10 minutes. Make 3 or 4 diagonal cuts on top of each with a sharp knife. Bake at 425 degrees for 15 minutes. Remove from oven and brush with egg white mixed with cold water. Return to oven; bake 5 to 10 minutes longer, until golden brown.