ITALIAN BREAD II ( SINGLE RISING)

Italian Bread II ( Single Rising) image

There's nothing like the smell of fresh bread coming out of the oven. This has been one of my old standbys. This recipe is a bit different that most as it uses butter in the dough.

Provided by Aroostook

Time 3h10m

Yield 2 large loaves

Number Of Ingredients 9

Ingredients

2 packages dry yeast
1 tablespoon sugar
1 cup warm water (not hot)
1/3 cup melted butter, cooled slightly
3/4 cup warm water
2 teaspoons salt
5 1/2-6 cups flour
cornmeal
1 egg white, slightly beaten

Steps:

Combine yeast, sugar and 1 c.
warm water in a large bowl.
Stir until dissolved.
Set aside in a warm place for 1/2 hr.
When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water.
Add flour 1 c at a time, beating vigorously w/ a wooden spoon.
Continue until dough starts to pull away from the sides of the bowl.
Turn out unto a generously floured board.
(Dough will be sticky) Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic.
Knead for 10 minutes.
Let sit for 5 minutes.
Divide dough in two and roll each into a rectangle 12 x 8 inches.
Roll up tightly lengthwise, pinching seams.
Butter two baking sheet and sprinkle w/ cornmeal.
Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F.
Brush loaves w/ beaten egg while.
Bake 40 minutes.

Nutrition Facts : Calories 1575.8, Fat 34.4, SaturatedFat 20, Cholesterol 81.3, Sodium 2585.1, Carbohydrate 271.4, Fiber 10.8, Sugar 7.4, Protein 40.3