Bread Italian by lj

lj posted 10/27/98


1 pkg active dry yeast
1 cup warm water(105-115 degrees)
2 cups warm water
1 tbs salt
6-7 cups flour,divided

Preheat oven to 375.

Dissolve yeast in 1 cup of water;let stand for 5 min.; meanwhile dissolve salt in 2 cups of water.

Put 5 cups of flour in a large bowl, add liquids, ix well. Add enough flour to make a workable dough.

Knead on a lightly floured board for 10 min. or until dough is smooth and elastic. Place in a greased bowl, cover, and allow to rise until doubled in bulk.

Punch dough down and knead again for 5 min.; divide dough into two balls, return to greased bowl, cover and let rise until doubled again.

Separate into two pieces of dough and roll each into an oblong shape.

Sprinkle cornmeal onto stone. and place the 2 loaves on the

Cover lightly and allow to rise until doubled. Brush tops with melted butter.

Make one long slash about 1 inch deep and almost the entire length of each loaf. Bake for 50-60 min. or until loaves are golden brown and bread sounds hollow when tapped.

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