Italian Bread
- 4 1/2 to 5 1/2 c. unsifted flour
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 2 pkg. dry yeast
- 1 Tbsp. softened margarine
- 1 3/4 c. very warm tap water
- In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
- Add margarine.
- Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
- Add 3/4 cup flour.
- Beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough flour to make a stiff dough.
- Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel.
- Let rest 20 minutes. Divide dough in half.
- Roll each half into an oblong 15 x 10-inch.
- Beginning at wide side, roll up tightly.
- Pinch seam to seal.
- Taper ends by rolling gently back and forth.
- Place on greased baking sheet sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap.
- Refrigerate 2 to 24 hours.
- When ready to bake, remove from refrigerator, uncover and let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each loaf.
- Bake at 425u0b0 for 20 minutes. Remove from oven. Brush with 1 egg white mixed with 1 tablespoon water. Return to oven. Bake 5 to 10 minutes longer, until golden brown.
flour, sugar, salt, yeast, margarine, very
Taken from www.cookbooks.com/Recipe-Details.aspx?id=182061 (may not work)