Tuesday, December 15, 2009

Italian Bread

This was a recipe out of my latest Taste of Home magazine. It was a great crusty bread I served warm with soup. I used the leftover bread to make Hoagies.
1 Tbsp. yeast
2 cups warm water
1 tsp. sugar
2 tsp. salt
5 1/2 cups flour
Dissolve yeast in water. Mix together 3 cups flour, sugar, and salt. Add yeast mixture. Mix on med. speed 3 minutes. Add remaining flour to form a soft dough. Knead. Cover and let rise 1hour.
Punch dough down. Turn onto a floured surface, divide in half. Shape each portion into a loaf. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf.
Bake 400 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

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