Best Lindas Fantabulous Italian Bread A B M Recipes

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

LINDA'S FANTABULOUS ITALIAN BREAD A B M

Steps:

• Pre heat oven to 375 while dough rises. If you are using a pizza stone it is important to have it screaming hot.
• Put all ingredients **except** last 5 into bread machine on DOUGH cycle. Run through the entire dough cycle, turn off the machine and start it over so you get two kneading and rising cycles. It will make a nice difference in the loaf.
• Put dough onto a silpat which is on a cookie sheet with no edges and punch down, letting it rest for 10 to 15 minutes.
• Shape into a rectangle on the silpat.
• Roll the dough from the long side, pinching it as you roll to prevent it from unrolling.
• Gently move the loaf to one side of the pan.
• Sprinkle the silpat with cornmeal and position the loaf 'kitty cornered' in the pan, with the seam side down.
• Let rise in a warm spot covered with a damp towel for 30 to 40 minutes until it is doubled (I use my proofing oven on the lowest setting, about 100 degrees.
• With a very sharp knife, carefully slash the loaf in 4 places.
• Mix the egg white with a drop of water and gently brush it on the loaf. Wait 5 minutes and gently brush it again.
• Sprinkle with toasted sesame seeds (I really cover the loaf heavily and it looks so beautiful when it comes out of the oven).
• Put the silpat onto your baking stone quickly by sliding it off of the baking sheet which has no sides. If you are not using a stone just put the pan in the oven as usual.
• Toss 6 ice cubes onto the bottom of your oven and shut the door. Repeat 10 minutes later with 6 more ice cubes.
• Bake a total of 35 to 40 minutes or until the loaf sounds hollow when tapped. 15. Cool on a wire rack before slicing.
• Wonderful with pasta.
• Leftovers make great toast!

LINDA'S BANANA BREAD

Steps:

• Combine dry ingredients. Combine eggs, oil and bananas, add to dry ingredients. Beat until smooth. Bake in loaf pan at 350 degrees for 1 hour. Let cool. Serve warm or room temperature.

RUSTIC ITALIAN BREAD ABM

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.