Italian Bread
- 1 3/4 c. warm water (105~ to 115~)
- 2 pkg. Fleischmann's active dry yeast
- 2 tsp. salt
- 5 to 5 1/2 c. all-purpose flour
- additional flour (optional)
- Place 1/2 cup warm water in large bowl.
- Sprinkle in yeast; stir until dissolved.
- Add remaining water, salt and 2 cups flour; blend well.
- Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
- Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes.
- Punch dough down.
- Remove dough to lightly floured surface; divide in half.
- Roll each half to 12 inch circle.
- Roll each circle tightly as for jelly roll to make loaf. Pinch seams and ends to seal; taper ends by gently rolling.
- Place loaves, seam side down, on greased baking sheet.
- cover; let rise in warm place until doubled in size, about 20 to 40 minutes, lightly dust with flour.
- With sharp knife, make diagonal slashes across top of each.
- Bake at 400u0b0 for 25 minutes.
warm water, yeast, salt, flour, additional flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=479813 (may not work)