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Italian Bread

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Cornmeal
  2. 2 pk Active dry yeast
  3. Water
  4. 1 Egg
  5. 1 tb Butter or margarine
  6. 1 tb Sugar
  7. 2 ts Salt
  8. Cut
  9. 5 c All-purpose flour
  10. Salad oil
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120ø to 130ø F.) (Butter or margarine does not need to melt.)
  2. 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
  3. 3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
  4. 4. Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading.
  5. 5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.
  6. 6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
  7. 7. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal.
  8. 8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
  9. 9. Preheat oven to 425ø F. Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
  10. 10. In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
  11. Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts

Plating

Cookware for this recipe

  • Saucepan
  • Baking tray
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Blender
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Rolling pin
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.