Italian bread may be the finest, all-versatile bread you may make. It may be offered at your meal. You may make scrumptious hoagies by using it or transform it into pizza bread. At breakfast, Italian bread is ideal for scooping in the egg yellow in your plate and, when sliced thin, you can use it to create scrumptious little French toasts.
Ingredients
- 1 Tablespoons of sugar
- 2 teaspoon salt
- 1 Tablespoons of or 2 pkg. (1/2 oz.) active dry yeast
- 1-3/4 cups tepid to warm water, 95 to 110 levels F
- 1 Tablespoons of soft butter or margarine
- 5 cups bread or high gluten flour, about
- 1 egg white-colored
- 1 Tablespoons of cold water
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Preparation
- In large bowl, stir together sugar, salt, yeast, and water. Stir in soft butter. Add enough flour to create a soft dough that may be kneaded by hands. Turn dough out onto a gently floured surface and knead for 8 minutes, adding more flour if required, before the dough is soft and never sticky. Place dough in greased medium bowl and switch dough over so the top can also be gently greased. Cover having a clean kitchen towel and let looking for half an hour inside a warm, draft-free place.
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- Grease large baking sheet. Sprinkle baking sheet with coarse cornmeal, if preferred. Remove dough from bowl onto gently floured table and divide into 2 equal parts. Roll each dough half right into a 15 X 9-inch rectangle. Tightly roll dough across the 15-inch side. Pinch seams and taper the ends of every loaf. Place loaves on baking sheet. Cover and let increase in warm, draft-free spot for only twenty minutes.
