- 2 packages (1/4 ounce each) active dry yeast
- 3 cups warm water (110° to 115°), divided
- 3 tablespoons sugar
- 3 tablespoons shortening
- 1 tablespoon salt
- 1 egg, lightly beaten
- 8 to 10 cups all-purpose flour
- 1 tablespoon butter, melted
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets.
- With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour.
- Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. Yield: 2 loaves (16 slices each).
Reviews for Italian Bread
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"This recipe turned out just fabulous for me. Excellent!!!"
"I made this with the olive oil dipping sauce with balsamic vinegar and my kids loved it. Will definitely make it again"
"I really enjoyed this recipe. My only wish is that it would have been specific when mentioning the amount of flour instead of stating 8 to 10 cups. I felt like I was guessing."
"This bread turned out beautifully light yet moist. Definitely a keeper!"