The best delicious Italian Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Italian Bread recipe today!
Hello my friends, this Italian Bread recipe will not disappoint, I promise! Made with simple ingredients, our Italian Bread is amazingly delicious, and addictive, everyone will be asking for more Italian Bread.
What Makes This Italian Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Italian Bread.
Ready to make this Italian Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 tb Sugar Water
2 ts Salt Cornmeal
2 pk Active dry yeast 1 Egg
5 c All-purpose flour Salad oil
1 tb Butter or margarine
1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In
1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups
water until very warm (120 to 130 F.) (Butter or margarine does not need
to melt.)
2. With mixer at low speed, gradually beat liquid into dry ingredients
until just blended. Increase speed to medium; beat 2 minutes, occasionally
scraping bowl with rubber spatula.
3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at
medium speed for 2 minutes, scraping bowl often with rubber spatula. With
wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a
soft dough.
4. Turn dough onto floured surface; knead until smooth and elastic, about
10 minutes, adding flour while kneading.
5. Cut dough in half; cover pieces with bowl; let dough rest for 20
minutes for easier shaping.
6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
7. On floured surface with floured rolling pin, roll each half into 15″ by
10″ rectangle. From 15″ side, tightly roll dough, jelly-roll fashion;
pinch seam to seal.
8. Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24
hours.
9. Preheat oven to 425 F. Meanwhile, remove loaves from refrigerator;
uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each
loaf. Bake 20 minutes.
10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and
bake 5 minutes.
Contributed by Wesley (“Ain’t no beans in *MY* chili”) Pitts
Yields
2 servings
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