Italianbreadiisinglerising Recipes
ITALIAN BREAD II ( SINGLE RISING)
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
Categories Yeast Breads
Time 3h10m
Yield 2 large loaves
Number Of Ingredients 9
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
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