Saturday, January 10, 2009

Italian Bread

I got this recipe from Camilee, who got it from her friend Sarah. This was a hit. My whole family loved it. They kept snitching into it before the rest of our dinner was ready. And then asked it we could have it tomorrow, too. I served it with meatballs and sauce. Camilee made it with Chicken Parmesan.

This makes 3 loaves. You can double it, though. 3 was plenty for 2 meals for my family, plus some.
3 C. warm water
1 tsp. sugar
1 Tbsp. yeast
1 tsp. salt
7 C. flour or a little more
Dissolve yeast and sugar in water. Add 4 cups flour and mix a little. Let rest for 15 minutes. Beat in salt and remaining flour, knead just til soft, turn out on to your counter and knead by hand a little, but not too much. The dough should be soft, but not sticky. Return to an oiled bowl and let rise til double. Punch down and divide into three balls. Form each ball into a short stubby loaf and place on a cookie sheet that has been sprayed and sprinkled with cornmeal. Place 2 loaves sideways on each cookie sheet. Let rise until double. Mist with water and bake at 350 for about 30-40 minutes, until it is light golden brown. Mist with water twice more during baking. Brush with egg whites about 5-10 minutes before it is done.

I formed to loaves like Jen taught me to do for bread making, with a little oil on the counter. It sure makes it easy.

I sliced the bread, buttered it, sprinkled garlic salt and mozzarella cheese and put it under the broiler for a few minutes. You can eat it plain, too though. We all did before it was done.

Note: Cam made this with 5 cups whole wheat flour and 2 C. white flour. It didn't rise as well and was a little flatter. The wheat must be too heavy for this recipe.

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