*  Exported from  MasterCook  *
 
                               Italian Bread
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Sugar
                         Water
    2      teaspoon      Salt
                         Cornmeal
    2      package       Active dry yeast
    1                    Egg
    5      cup           All-purpose flour
                         Salad oil
    1      tablespoon    Butter or margarine
 
 (42 min left), (H)elp, More?  1. In large bowl, combine sugar, salt, yeast, and 2
cups flour.  In 1-quart saucepan over low heat, heat butter or margarine and 1
3/4 cups water until very warm (120ø to 130ø F.)  (Butter or margarine does not
need to melt.) (Actually, I use the microwave for this part -wp-)  2.  With mixer
at low speed, gradually beat liquid into dry ingredients until just blended. 
Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber
spatula.
 
   3.  Beat in 1/2 cup flour to make thick batter; continue beating mixture at
 medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden
 spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
 
   4.  Turn dough onto floured surface; knead until smooth and elastic, (42 min
 left), (H)elp, More? about 10 minutes, adding flour while kneading.
 
   5.  Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes
 for easier shaping.
 
  6.  Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
 
   7.  On floured surface with floured rolling pin, roll each half into 15 by 10
 rectangle.  From 15 side, tightly roll dough, jelly-roll fashion; pinch seam to
 seal.
 
   8.  Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves
 with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
 
   9.  Preheat oven to 425ø F.  Meanwhile, remove loaves from (42 min left),
 (H)elp, More? refrigerator; uncover; let stand 10 minutes.  Cut 3 or 4 diagonal
 slashes on top of each loaf. Bake 20 minutes.
 
  10. In small bowl with fork, beat egg white with 1 tablespoon of water.
 Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5
minutes.
 
  Contributed by Wesley (“Ain't no beans in *MY* chili”) Pitts
 
 
 
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