Italian Bread Ii ( Single Rising)

1. 1

   Combine yeast, sugar and 1 c.

2. 2

   warm water in a large bowl.

3. 3

   Stir until dissolved.

4. 4

   Set aside in a warm place for 1/2 hr.

5. 5

   When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water.

6. 6

   Add flour 1 c at a time, beating vigorously w/ a wooden spoon.

7. 7

   Continue until dough starts to pull away from the sides of the bowl.

8. 8

   Turn out unto a generously floured board.

9. 9

   (Dough will be sticky) Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic.

10. 10

    Knead for 10 minutes.

11. 11

    Let sit for 5 minutes.

12. 12

    Divide dough in two and roll each into a rectangle 12 x 8 inches.

13. 13

    Roll up tightly lengthwise, pinching seams.

14. 14

    Butter two baking sheet and sprinkle w/ cornmeal.

15. 15

    Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F.

16. 16

    Brush loaves w/ beaten egg while.

17. 17

    Bake 40 minutes.

* Per serving · 4 servings · Values may vary.

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