HOME-MADE BREAD: Please give my version of Italian bread a try. I think you will enjoy the end product.

ITALIAN BREAD:

 

 

 

1 tbsp. active dry yeast                                               

2 ½ to 3 cups warm water + 1 tsp. sugar                                                                     

6 to 7 cups all purpose flour

1 tbsp. salt

 

 

 

Proof yeast in ½ cup warm water with the sugar added for 10-15 minutes. Stir down and let stand 5 minutes more.

 

Put 6 cups flour and salt in the mixing bowl of standing mixer with dough hook attached. Turn machine to Speed 2. Add yeast water and 2 ¼ cups of warm water. Knead the dough, adding ½ to 1 cup more flour or more warm water until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to oiled bowl, turning to coat with oil. Cover with tea towel and let rise in warm place for 1 to 1 ½ hours until doubled in bulk.

 

Punch dough down and turn it out onto floured surface. Divide dough into 2 pieces. Cover dough and let rest 25 minutes. 

 

Shape each piece into a ball and return them to the oiled bowl. Cover and let rise 40 to 60 minutes until doubled.

 

Separate pieces of dough and shape each ball into an oblong loaf. Make a long slash, about 1-inch deep nearly the entire length of the loaf. Sprinkle cornmeal on baking pan and place loaves. Cover and let rise once more until doubled, about 30 minutes.

 

Preheat oven to 400 degrees F. Brush tops with melted butter. Bake 50 to 60 minutes until golden. Cool on rack.