Italian Bread Recipe
- 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 Eggland's Best 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(3)
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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!