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Italian Bread Method:
In large mixing bowl soften active
dry yeast in warm water. Stir in 2 cups of the flour, beat well.
Add salt. Then stir in about 4 1/2 cups of the remaining flour.
Dough should be stiffer than for ordinary bread. Turn out on lightly
floured surface. Cover and let rest for 10 minutes. Knead for 15
to 25 minutes or until very elastic, kneading in remaining 3/4 to
1 1/4 cup flour. Place dough in lightly greased bowl turning once
to grease surface. Cover and let rise in warm place until double.
Punch down and let rise again until double about 1 hour. Turn out
on lightly floured surface. Divide in half and form each part in
a ball. Cover and let rest for 10 minutes. Shape and place on baking
sheets sprinkled with corn meal. Add 1 tablespoon water to egg white,
brush over top and sides of loaves. Cover with damp cloth but don't
let it touch the dough. Make a tent with tall glasses. Let rise
in warm place until double 1 to 1 1/2 hours.
When ready to bake place large shallow pan on lower rack of oven
and fill with boiling water this will make the crust crisp. Bake
in 375 deg. F. oven until light brown, about 20 minutes, brush again
with egg white mixture. Bake about 20 minutes longer or until nicely
browned and done. Cool.
For large loaves roll each half of dough in 15 x 12 inch rectangle,
1/4 inch thick. Beginning at long side, roll up tightly, sealing
well as you roll. Taper ends. Place each loaf diagonally, seamside
down on prepared baking sheet. With sharp knife make diagonal cuts
2 1/2 inches apart and about 1/8 to 1/4" deep. Follow recipe to
brush, rise and bake.
Enjoy your freshly baked Italian Bread!
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