ITALIAN BREAD

ITALIAN BREAD

Ingredients :- 

1. 1 tbsp. sugar
2. 2 tsp. salt
3. 2 packages active dry yeast
4. cornmeal
5. 5 cups all-purpose flour
6. 1 tbsp. butter
7. water
8. salad oil
9. 1 egg white

 

 Directions :

• In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
• With mixer at low speed, gradually beat liquid into dry
  ingredients until just blended. Increase speed to medium, beat 2
  minutes.
• Beat in 1/2 cup flour to make thick batter. Continue beating
  mixture at medium for 2 minutes. Scrape bowl often with spatula.
  With wooden spoon, stir in enough additional flour (about 1-3/4
  cups) to make a soft dough.
• Turn dough onto floured surface, knead until smooth and elastic,
  about 10 minutes, adding flour while kneading.
• Cut dough in half, cover pieces with bowl. Let dough rest 20
  minutes for easier shaping.
• Grease large cookie sheet; sprinkle with cornmeal.
  On floured surface with floured rolling pin, roll each half into
  15" by 10" rectangle. From 15" side, tightly roll dough, pinch
  seam to seal.
• Place loaves, seam side down, on cookie sheet and taper ends.
  Brush loaves with oil; cover loosely with plastic wrap.
• Refrigerate 2 - 24 hours.
• Preheat oven to 425 degrees. Remove loaves from fridge, uncover.
• Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each
  loaf. Bake 20 minutes.
• In small bowl with fork, beat egg white with 1 tbsp. water.
  Remove loaves from oven, brush with egg, return to oven, bake 5
  minutes.