Chewy Italian Bread

• 2 packages dry yeast
• 1/3 cup warm water (105u0b0 to 115u0b0)
• 2 tablespoons sugar, divided
• 7 cups all-purpose flour, divided
• 2 cups skim milk
• 2 tablespoons olive oil
• 2 teaspoons salt
• Vegetable cooking spray
• 2 teaspoons water
• 1 egg white, lightly beaten
• 1 tablespoon poppy seeds or sesame seeds

1. Dissolve yeast in warm water in a large bowl. Add 1 teaspoon sugar; let stand 5 minutes. Add remaining 5 teaspoons sugar, 4 1/2 cups flour, milk, oil, and salt; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 14 x 10-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam side down, on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
3. Uncover dough; using a sharp knife, make 4 diagonal cuts 1/4 inch deep across tops of loaves. Combine 2 teaspoons water and egg white; brush over loaves. Sprinkle with poppy seeds. Bake at 375u0b0 for 30 minutes or until loaves sound hollow when tapped. Remove from pan; let cool on wire racks.

yeast, warm water, sugar, flour, milk, olive oil, salt, vegetable cooking spray, water, egg, poppy seeds

Taken from www.myrecipes.com/recipe/chewy-italian-bread (may not work)