Brenda's Italian Bread Recipe

• 5 1/2 c. Unsifted flour
• 1 Tbsp. Salt
• 1 Tbsp. Sugat
• 1 Tbsp. Butter or possibly margerine
• 2 pkt active dry yeast
• 1 3/4 c. Very hot tap water (120 to 130 degrees) Cornmeal Corn or possibly other vegetable oil
• 1 x Egg white
• 1 Tbsp. Cool water

1. With the metal blade in place, add in 3 c. flour, salt, sugar, butter and yeast to bowl of processor.
2. Turn machine on and off rapidly 2 or possibly 3 times or possibly till butter is thoroughly cut into dry ingredients.
3. Add in half the water and turn processor on and off 4 times.
4. Add in 1 1/2 c. flour and remaining water.
5. Repeat on/off turns 4 times, then let processor run till a ball of dough formson the blades.
6. If the dough is too sticky (wet), add in remaining flour a few Tbsp.
7. at a time.
8. When correct consistency, let processor run 40 to 60 seconds to knead dough.
9. Turn dough out onto a lightly floured board and knead several times to create a smooth ball.
10. Cover with plastic wrap and a towel.
11. Let rest 20 min.
12. Divide dough in half.
13. Roll each half into an oblong 15 x 10 inches.
14. Beginning at wide side, roll tightly Healthy pinch seam to seal and taper ends by rolling gently back and forth.
15. Place on greased baking sheets sprinkled with cornmeal.
16. Brush dough with corn oil.
17. Cover loosely with plastic wrap.
18. Chill 2 to 24 hrs.
19. When ready to bake, remove from refrigerator.
20. Uncover dough carefully and let stand at room temperature for 10 min.
21. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or possibly sharp knife.
22. Bake at 425 degrees for 20 min.
23. Remove from oven and brush with egg white beaten with cool water.
24. Return to oven and bake 5 - 10 min longer or possibly till golden.
25. Remove from oven and cold on a wire rack.

flour, salt, sugat, butter, active dry yeast, water, egg, water

Taken from cookeatshare.com/recipes/brenda-s-italian-bread-92121 (may not work)