*  Exported from  MasterCook  *

                              Italian Bread

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads                           Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Sugar
                        Water
   2      ts            Salt
                        Corn meal
   2                    Env active dry yeast
   1                    Egg
   5      c             All-purpose flour
                        Salad oil
   1      tb            Butter

In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1 qt
saucepan over low heat, heat butter or margarine and 1-3/4 cups water
until very warm (120 to 130°F.) (Butter does not need to melt.)
(Actually, I use the microwave for this part -wp-)

With mixer at low speed, gradually beat liquid into dry ingredients
until just blended. Increase speed to medium; beat 2 minutes,
occasionally scraping bowl with rubber spatula.

Beat in 1/2 cup flour to make thick batter; continue beating mixture
at medium speed for 2 minutes, scraping bowl often with rubber
spatula. With wooden spoon, stir in enough additional flour (about
1-3/4 cups) to make a soft dough.

Turn dough onto floured surface; knead until smooth and elastic,
about 10 minutes, adding flour while kneading.

Cut dough in half; cover pieces with bowl; let dough rest for
20 minutes for easier shaping.

Grease large cookie sheet; sprinkle cookie sheet with corn meal.

On floured surface with floured rolling pin, roll each half into
15x10" rectangle.  From 15" side, tightly roll dough, jelly-roll
fashion; pinch seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to
24 hours.

Preheat oven to 425°F. Meanwhile, remove loaves from refrigerator;
uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of
each loaf. Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven
and bake 5 minutes.

Posted by: Wesley ("Ain't no beans in *MY* chili") Pitts


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