Authentic Italian Bread

1 teaspoon yeast, active dry
1 teaspoon barley malt syrup
1/3 cup warm water
2/3 cup milk at room temperature
1 cup flour

This takes 2 days but is worth the wait. Makes 2 round loaves

Starter
Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.

Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt cornmeal

Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4
minutes. Finish kneading by hand on a floured work surface.

First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered.

Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour.

Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks.

To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.
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Savory Italian Bread Recipe

2 1/4 C. warm water (115°F)
2 T. vegetable oil
1 T. granulated sugar
1 T. garlic salt
1 1/2 T. Italian seasoning
1 package active dry yeast
6- 6 1/2 C. all-purpose or bread flour
Vegetable oil
1 egg white
1 T. cold water

In large mixing bowl, stir together water, oil, sugar, garlic salt, Italian seasoning, yeast and 3 cups of the flour. Beat 3 minutes.
Gradually add enough of the remaining flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook. Place dough in a greased bowl, fuming once to grease top. Cover, let rise in an 80°F place until doubled.
Punch down dough and divide into 4 equal pieces. Cover, let rest 10 minutes. Roll each piece of dough into a 15-inch rope.
Take the ends of 2 ropes and pinch together. To shape, crisscross over and under forming a twist. Pinch together ends and tuck under loaf. Place on greased or parchment lined baking sheet. Shape the remaining 2 ropes of dough and place on another baking sheet.
Brush with oil, cover with plastic wrap, and let rise until doubled.
Beat together egg white and 1 tablespoon water until frothy. Brush on loaves. Bake in preheated 400°F oven 35-40 minutes.
Makes 2 loaves.
Tip: This bread will be crusty. For a soft crust, spray with a non-stick cooking spray and return to oven for 2 minutes.

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Italian Bread

3 cups bread flour
2 cups warm water
1 (1/4 ounce) packet yeast
1 teaspoon sugar
1 teaspoon salt

Proof the yeast in the warm water and sugar.
Mix the flour and salt in a food processor using the metal blade.
Slowly pour in the yeast and water mixture.
Knead for 1 minute.
Place dough in a greased bowl.
Cover and let rise until doubled.
Punch down.
Form into 2 loaves and place either on a greased french bread pan or on a greased cookie sheet covered with corn meal.
Let rise until doubled again.
Bake in preheated 450 degree oven for 15 minutes, misting with water 2-3 times during the baking to harden the crust.

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site: www.eat.com/recipes/DisplayRecipe.asp?RecipeID=6814&Version=1

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italian-bread recipe from FatFree
site: www.fatfree.com/recipes/breads-machine/italian-bread
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site: www.bellaonline.com/articles/art29462.asp
This recipe for Italian Easter Bread was shared on our forum.

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site: southernfood.about.com/od/breadrecipes/r/blbb150.htm

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