Italian Bread
Ingredients
1 1/2 tablespoons active dry yeast (2 packets)
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup olive oil
5-6 cups all-purpose flour
Dissolve yeast, warm water, and 1/2 teaspoon granulated sugar in a small bowl.
In a large bowl, combine hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in the large bowl and mix well. Stir in yeast mixture.
Add 2 – 3 cups more flour and mix until well blended (dough will still be quite sticky). Leave in bowl and let rise for 1 hour.
Divide dough into 2 pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees F. Let loaves rise 30 more minutes.
Bake for 25 – 30 minutes.
1 1/2 tablespoons active dry yeast (2 packets)
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup olive oil
5-6 cups all-purpose flour
Dissolve yeast, warm water, and 1/2 teaspoon granulated sugar in a small bowl.
In a large bowl, combine hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in the large bowl and mix well. Stir in yeast mixture.
Add 2 – 3 cups more flour and mix until well blended (dough will still be quite sticky). Leave in bowl and let rise for 1 hour.
Divide dough into 2 pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees F. Let loaves rise 30 more minutes.
Bake for 25 – 30 minutes.
