Italian Bread No. 2

1 tablespoon or 2 pkgs. active dry yeast
3 cups warm water
½ teaspoon granulated sugar
1 tablespoon salt
7-8 cups all-purpose flour
1 egg white mixed with 1 tablespoon water

Proof the yeast in the warm water and sugar.  In large mixing bowl on medium speed of electric mixer beat in the salt and 4 full cups of the flour.  Beat until smooth, then allow to mix for another 3 minutes or until mixture thickens slightly and bubbles.  Work in enough remaining flour to make a good stiff dough and knead on floured surface until smooth and soft.  Allow to rise in large greased bowl until doubled; punch down and divide into 3 sections.  Knead each briefly, return to bowl and allow to rise until double again.  Shape loaves and place on sheets that are greased and lightly sprinkled with cornmeal.  Allow to rise until doubled then score lightly with sharp knife and brush with egg white and water.  Bake about 25 minutes or until hollow when tapped.  Brush once more with egg white mixture and bake another 5 minutes before removing from oven.  Makes 3 loaves.

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