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Italian Bread Recipe

Italian Bread Recipe

In my last post I mentioned tweeking my sour dough biscuit recipe before sharing it. Unfortunately as happens sometimes with a large family my recipe, that I had written on a piece of note book paper has disappeared. Eventually it will show back up. When it does i will share it.
Before moving onto the Italian Bread recipe i have to share a picture.

I love my sourdough starter. Doesn’t it look pretty!

Okay i found this recipe in the holiday issue of Taste of Home magazine. It was submitted by Elsie Laurenzo Palmer.
It is the best Italian bread I have ever made and my family loves it so much I have made it about 5 times in the past six weeks. I promise you once you make it it will be your go to recipe for Italian Bread.
Mom’s Italian BreadPrep time 30 Min + Rising   Bake 20 min
350′ degrees preheated oven
Yield 2 loaves1 pkg active dry yeast
2 cups warm water
( 110’ to 115’ )
1 tsp sugar
2 tsp salt
5-½ cups all purpose flourIn a large bowl, dissolve yeast in warm water. Add sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour a cup at a time to form soft 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 floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam down on a greased baking sheet.

Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.

Bake at for 20-25 minutes @350′ in a preheated oven or until golden brown. Remove from pans to wire racks to cool.

 

Comments

  1. Thank you for the recipe! I'm giving it a try but can't find the temperature so I'm going with 350. Hope that is close!

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