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Easy Italian Bread

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  • Easy Italian Bread

    Easy Italian Bread

    4 1/2 to 5 c. unbleached white flour
    1 T. sugar
    1 T. salt
    2 pkgs. quick rising dry yeast
    1 T butter, softened
    1 3/4 c. warm water

    Dissolve the yeast in the warm water. Stir in the butter, sugar and salt. Add in the flour by cup fulls and mix until a shaggy consistancy. Knead for 10 minutes by hand or with a mixer. Cover with oil sprayed plastic wrap and place in refrigerator for 1 or 2 hours. When double in bulk, punch down and form into two rounds. Place on parchment lined cookie sheet and cover with sprayed plastic wrap. Allow to double in size. Score a 1/2 inch deep "X" on the top of each loaf. Bake at 425F. degrees for 30 minutes.
    Last edited by wishingstar; 06-29-2006, 10:16 PM.