Al's Italian Bread Recipe
- 3 ounce Fresh yeast
- 3 c. Hot water - (to 4 c.) divided
- 3 lb High-gluten or possibly bread flour
- 1/2 c. Granulated sugar
- 1 Tbsp. Salt plus
- 1/2 tsp Salt
- 2 Tbsp. Vegetable shortening plus more for greasing if using pans Cornmeal Toasted sesame seeds
- Dissolve yeast in 2 c. hot water.
- Combine flour, sugar and salt in mixing bowl.
- Make a well in center of mix; pour in yeast mix.
- Mix thoroughly with hands (Marino's method) or possibly dough hook of mixer.
- Gradually add in 1 to 2 c. remaining hot water; mix thoroughly.
- Dough should be sticky.
- Spread 2 Tbsp.
- shortening on top of dough; knead in.
- Cover dough with a cloth and set in a hot place to rise for 30 min.
- (Marino turns his electric oven to "hot" for a minute, turns it off, then puts the bowl of dough inside.)
- After 30 min, knead dough in bowl for about 3 min.
- Cover and return to hot spot to rise for 1 hour.
- Cut dough into 4 equal sections.
- Lightly flour counter and rolling pin; roll each section of dough into a rectangle.
- Roll up each piece of dough lengthwise, like a jelly roll.
- Shape each into a loaf, sealing the seam with the side of your hand or possibly knuckles.
- Sprinkle some cornmeal and sesame seeds on kitchen counter.
- Spread some hot water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
- Sprinkle another counter lightly with cornmeal.
- Place finished loaves on top, cover with a towel and let rise for 15 min.
- Preheat oven to 450 degrees.
- (If using oven tiles or possibly a pizza stone, sprinkle them with some cornmeal and place in oven to heat.)
- Place risen loaves on warm oven tiles or possibly in lightly greased oblong cake pans, using 2 loaves per pan.
- (If baking the bread in pans, remove after 15 min and place the loaves directly on the top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning.)
- Bake 25 to 35 min or possibly till loaves are golden brown and sound hollow when tapped on the bottom.
- Yield: 4 loaves.
yeast, water, bread flour, sugar, salt, salt, vegetable shortening
Taken from cookeatshare.com/recipes/al-s-italian-bread-62853 (may not work)