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Italian Bread Recipe
Italian Bread Recipe photo by Taste of Home

Italian Bread Recipe

Publisher Photo
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES: 32 servings

Ingredients

  • 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

Nutritional Facts

1 slice equals 135 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour.
  5. 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).
Originally published as Italian Bread in Country April/May 1992, p51

Nutritional Facts

1 slice equals 135 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch.

Reviews for Italian Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 14, 2014

"This recipe turned out just fabulous for me. Excellent!!!"

MY REVIEW
Reviewed Feb. 17, 2011

"I made this with the olive oil dipping sauce with balsamic vinegar and my kids loved it. Will definitely make it again"

MY REVIEW
Reviewed Jul. 16, 2010

"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."

MY REVIEW
Reviewed Jan. 7, 2010

"This bread turned out beautifully light yet moist. Definitely a keeper!"

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