Its Not That Hard Italian Bread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a recipe I used when I first started making bread. Before bread machines!!! Your arms are the machine. It is real Italian bread and it is good. Great to show the kids too! Ingredients:
1 package active dry yeast |
1/3 cup warm water |
3-1/2-4 cups all-purpose flour |
2 teaspoons salt |
1-1/4 cup water |
1 tablespoon coarse cornmeal |
1 egg white |
1 tablespoon cold water |
Directions:
1. Dissolve the yeast in 1/3 cup of warm water (105°-115°)
2. Mix well and let stand 5 minutes.
3. Mix the flour and salt together.
4. In a large bowl, combine the dissolved yeast and 1-1/4 cup water slowly.
5. Add the flour mixture, stirring well after each addition, to form a stiff dough.
6. Turn out on a floured board and knead for 10-15 minutes, dabbing the sweat droplets off your forehead as you go!
7. Add flour as neccessary, while kneading, until smooth and elastic.
8. Place in a greased bowl and rotate to coat the surface of the dough.
9. Cover and let rise in a warm place for 1-2 hours or until double in bulk.
10. Punch down.
11. Lightly flour a smooth surface.
12. Toss the dough with smoothed flour until no longer sticky.
13. Divide dough into 2 parts
14. Roll the dough with a rolling pin to 1 12x8-inch rectangle.
15. Roll up, jelly-roll-style, beginning with the 12-inch side to form a long loaf.
16. Pinch the edges to seal.
17. Taper the ends of the loaf by rolling between the palm of your hands.
18. Repeat with other part of dough.
19. Your loaves should be 12-inches.
20. Sprinkle a large baking sheet with cornmeal.
21. Place the 2 loves on the baking sheet and cover with a towel.
22. Let rise in a warm place until double in bulk. About 1-2 hours.
23. With a sharp knife, make 3 diagonal slits in the surface of the loaves.
24. Beat the egg white with water together until well mixed.
25. Brush the loaves with the egg mixture.
26. Pul the bread on the middle shelf in the oven and place a small cake pan wth 1-inch of hot water on the shelf below.
27. Bake for 15 minutes at 425°.
28. Reduce heat to 350° and bake an additional 15 minutes.
29. The loaves should sound hollow when tapped and be well browned.
30. Cool on rack.
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