Dominique's Italian Bread
grown up in the Philadelphia area and lived a number of years in Harrison
Country, West Virginia, I have a great influence from Italian food.
Makes 2 or 3
per loaf) loaves:
time: 30 to 45 min.
time: 2 hrs. 15 min.
time: 25 min.
2 packages fast-rising
2-1/2 cups tepid water (110 degrees)
6-1/2 cups good-quality unbleached bread
1 teaspoon water
a glass, dissolve sugar into 1 cup of tepid (105-degree) water.
Stir in yeast. Let
stand five minutes to proof. At
this point, the yeast should be foaming. In
a mixing bowl, put in the yeast.
add the four cups of flour. Beat
mixture 10 minutes. You want
the dough to pull away from side of the mixing bowl. Add
your salt and remaining 1-1/2 cup water.
Then add the additional 2-1/2 cups of flour.
Knead mixture with the dough hook of an electric mixture for five
minutes. If kneading by hand,
knead dough for 15 minutes. Add
more water if dough becomes dry. Grease
large bowl. Put in the dough
to bowl and cover with a clean towel. Let the dough raise 1-1/2 hours or until double in size.
In the middle of the dough, punch down and form the dough into 2 or
3 loaves. Clean a surface and
spread some flour. Place
loaves on floured surface and cover with towel.
Let loaves rise to double in size this is about 45 minutes.
oven to 450° F.
the oven, you can add a pizza stone or bread bricks.
Also, place a pan of hot water on bottom oven shelf.
This gives it a great crust.
loaves have doubled, spread cornmeal on pizza stone or bread bricks.
Or, you can use a greased cookie sheet. Slide in loaves and bake 25 minutes or until golden brown.
loaves sound hollow when you tap a loaf. Cool the bread on metal rack.
This bread is great for any sandwich.