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Italian Bread

Italian bread – this one is a snap to make!!

What you need

3 cups of warm water (About 110 degrees F)

1 teaspoon white sugar

1 tablespoon active dry yeast

1 tablespoon salt

About 6 cups all purpose flour

What you do

  1. Add the sugar and yeast to the warm water and let proof. The solution will turn cloudy. This should take about 30 minutes.
  2. Stir in 4 cups of flour and beat until smooth. I did this with my Kitchenaid stand mixer and the dough hook. Cover and let rest for 15 minutes.
  3. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on – perfect rising temperature.)
  4. Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
  5. Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
  6. Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and bake for 25 minutes. Mist the loaves again and turn the pans in the oven. Bread is done when golden brown and sounds hollow when tapped on the bottom.
  7. Allow to cool for 30 minutes before serving.

– Recipe adapted from Mama D’s Italian Bread


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