Uncle Ed Desefanis' Italian Bread
- 2 pkg. dry yeast
- 2 c. warm (110~) water
- 1 tsp. sugar
- 5 to 5 1/2 c. flour
- 2 tsp. salt
- 2 Tbsp. olive oil
- yellow corn meal
- olive oil to coat bowl
- Combine yeast, sugar and 1/2 cup water.
- In separate large bowl, mix 5 cups flour, salt, oil and remaining water.
- When yeast is foamy, add to flour mix and beat vigorously until dough pulls from sides.
- Turn dough onto floured board, clean and oil bowl. Knead dough 10 minutes adding flour if needed.
- Return to oiled bowl, rolling to be sure dough is all covered with oil.
- Cover and let rise at room temperature until triple in size (3 to 4 hours). Punch down and knead for 5 minutes and let rise again for 2 hours. Preheat oven to 400u0b0.
- Punch down dough; divide into fourths and shape into loaves.
- Put on cornmeal dusted baking sheet.
- Slash tops with sharp razor blade.
- Mist spray water on loaves.
- Bake 5 minutes later spray, 5 minutes spray again, bake until brown.
yeast, warm, sugar, flour, salt, olive oil, yellow corn meal, olive oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=319386 (may not work)