Italian Bread

* Exported from MasterCook *

Italian Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Sugar
Water
2 teaspoon Salt
Cornmeal
2 package Active dry yeast
1 Egg
5 cup All-purpose flour
Salad oil
1 tablespoon Butter or margarine

(42 min left), (H)elp, More? 1. In large bowl, combine sugar, salt, yeast, and
2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and
1 3/4 cups water until very warm (120ø to 130ø F.) (Butter or
margarine does not need to melt.) (Actually, I use the microwave for this part
-wp-) 2. With mixer at low speed, gradually beat liquid into dry ingredients
until just blended. Increase speed to medium; beat 2 minutes, occasionally
scraping bowl with rubber spatula.

3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at
medium speed for 2 minutes, scraping bowl often with rubber spatula. With
wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a
soft dough.

4. Turn dough onto floured surface; knead until smooth and elastic, (42 min
left), (H)elp, More? about 10 minutes, adding flour while kneading.

5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes
for easier shaping.

6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.

7. On floured surface with floured rolling pin, roll each half into 15"
by 10" rectangle. From 15" side, tightly roll dough, jelly-roll
fashion; pinch seam to seal.

8. Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.

9. Preheat oven to 425ø F. Meanwhile, remove loaves from (42 min
left), (H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4
diagonal slashes on top of each loaf. Bake 20 minutes.

10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and bake
5 minutes.

Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts



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