Brenda's italian bread
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Brenda's italian bread
  Italian    Bread  
Last updated 6/12/2012 1:10:28 AM. Recipe ID 37700. Report a problem with this recipe.
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      Title: Brenda's italian bread
 Categories: Breads, Italian
      Yield: 2 Servings
 
  5 1/2 c  Unsifted flour
      1 tb Salt
      1 tb Sugat
      1 tb Butter or margerine
      2    Pkgs active dry yeast
  1 3/4 c  Very warm tap water
           (120 to 130 degrees)
           Cornmeal
           Corn or other vegetable oil
      1    Egg white
      1 tb Cold water
 
  With the metal blade in place, add 3 cups flour, salt, sugar, butter
  and yeast to bowl of processor. Turn machine on and off rapidly 2 or
  3 times or until butter is thoroughly cut into dry ingredients. Add
  half the water and turn processor on and off 4 times. Add 1 1/2 cups
  flour and remaining water. Repeat on/off turns 4 times, then let
  processor run until a ball of dough formson the blades.  If the dough
  is too sticky (wet), add remaining flour a few tablespoons at a time.
  When correct consistency, let processor run 40 to 60 seconds to knead
  dough.
  
  Turn dough out onto a lightly floured board and knead several times
  to form a smooth ball. Cover with plastic wrap and a towel. Let rest
  20 minutes. Divide dough in half. Roll each half into an oblong 15 x
  10 inches. Beginning at wide side, roll tightly Pinch seam to seal
  and taper ends by rolling gently back and forth. Place on greased
  baking sheets sprinkled with cornmeal. Brush dough with corn oil.
  Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
  
  When ready to bake, remove from refrigerator. Uncover dough carefully
  and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on
  top of each loaf with edge of metal blade or sharp knife. Bake at 425
  degrees for 20 minutes. Remove from oven and brush with egg white
  beaten with cold water.  Return to oven and bake 5 to 10 minutes
  longer or until golden brown. Remove from oven and cool on a wire
  rack.
  




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Recipe ID 37700 (Apr 03, 2005)

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