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ITALIAN BREAD 2 pkg. yeast 2 1/2 c. water 1 Tbsp. salt 7 1/4 to 7 3/4 c. enriched flour yellow corn meal 1 egg white, slightly beaten Soften yeast in warm water. Stir in 2 cups flour. Beat well. Add salt and remaining flour. Dough should be stiffer than ordinary bread. Cover. Let rest 10 minutes. Knead 15 to 25 minutes until elastic. (Longer kneading makes more typical Italian bread.) Oil dough and let rise until double. Divide in half on floured surface. Form in balls and let rest 10 min- utes. Shape and place on greased cookie sheet and sprinkle with corn meal for a crunchy crust. Beat egg white and 1 tablespoon water and brush on sides and top. Cover with a damp cloth. (Make a tent with glasses so cloth doesn't touch bread.) Let rise. Bake at 375 degrees for 20 minutes, brush with egg white mixture again and bake for 20 more minutes. (Place a shallow pan of boiling water under bread while it is baking.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |