Italian Bread Recipe
Italian Bread Recipe photo by Taste of Home

Italian Bread Recipe

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4.5 10 12
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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
Diabetic Exchange Test Kitchen Approved
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

Reviews for Italian Bread

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 15, 2016

"I used extra virgin olive oil instead of shortening and add 3 tbsp of flaxseed meal to the mix."

MY REVIEW
Reviewed Jan. 24, 2016

"Awesome bread! Light and very tasty. Personally, I found no problem with the recipe as written. It turned out great! Guess you just need to know what "stiff dough" is. LOL"

MY REVIEW
Reviewed Jan. 8, 2016

"Very good recipe. Light soft bread. We added Italian herbs to the butter after baking. This is a keeper!"

MY REVIEW
Reviewed Jan. 2, 2016

"I hate it when people write recipes incorrectly. i.e. your step 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.

Really?"

MY REVIEW
Reviewed Dec. 23, 2015

"I love making bread. I made half the recipe with four cups of flour and made two absolutely beautifully light and large loaves for an Italian cuisine dinner party. The guests enjoyed it so much that they insisted on taking home the second loaf."

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