Italian Bread

Italian Bread Recipes

2 Tbsp. yeast (2 packets) 2 1/2 c. warm water 1 Tbsp. salt 1 Tbsp. butter, melted 7 c. flour 1/4 c. cornmeal (for dusting) 1 egg white 1 Tbsp. cold water

Add a homey touch to spaghetti dinner with sliced Italian bread served with olive oil for dipping. Warm your mixing bowl, then add 2 1/2 c. warm water. The water should be about 105°F, a "nice warm bathwater" temperature. Add yeast and let stand a few minutes. Add salt, butter. Gradually add flour. (Easy like pie if you've got a Kitchen-Aid with a dough hook.) Dough will be on the sticky side, even after all the flour is added. Spray a large bowl with nonstick spray. Add the dough to the bowl, then flip, so that the top side has a little film of nonstick. Cover and let rise in a warm place protected from drafts until doubled in bulk, about an hour. Prepare a large baking sheet by spraying with nonstick and scattering the cornmeal on top. Punch dough down and divide into halves. Roll each half into a rectangle 12 in. x 15 in. Roll dough tightly and tuck ends down. Place on prepared baking sheet. Be sure to give the dough enough room to rise a bit more. Repeat with the other half of the dough. Allow to rise again until almost doubled in bulk, about 45 min. Preheat oven to 450°F. Using a sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 min. Remove from oven. Beat egg white with cold water to create an egg wash. Brush each loaf with egg wash. Return to oven and bake 5 minutes more. Remove from sheet and cool on wire rack. (Otherwise, the bottoms of your loaves will get soggy.)

Submitted by Gretchen Grant
Contributed on: Saturday January 19th, 2008 and modified on Monday January 21st, 2008