Avanti's Bread

Mary Scheffert's Note:

A famous restaurant here in Peoria serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to lasagna & everything in between.

• Total Time: 4 hrs 25 mins
• Prep Time: 4 hrs
• Cook Time: 25 mins

Ingredients:

Yield: 6 loaves

• 2 packages active dry yeast
• 3 cups water
• 3 tablespoons oil
• 3 eggs
• 1 teaspoon salt
• 1 ¼ cups sugar
• 10 -11 cups flour

Directions:

1. Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
2. Place dough in a greased bowl, turning once to bring greased side up.
3. Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
4. After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
5. Cut dough into 5 to 6 portions, each about the size of a grapefruit.
6. Let rise, covered for 10 minutes.
7. Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
8. Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
9. Preheat oven to 350F.
10. Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.

Reviews

[greyghost]

FANTASTIC!!!!!!! I used to live in Peoria years ago - but was back there on business about 5 years ago and went to Avanti's - what a treat to get this recipe! Thank you so much- it was PERFECT! Thanks again!

[rusticgalleon]

I have not lived in Peoria for 28 years and I still miss Avanti's Bread!!! When I fly to Peoria, the gate agent at the airport laughs when he sees the bags of fresh baked Avanti's Bread..........but......he told me that lot's of people do it. This recipe is terrific.....thanks.

[natecorbitt]

Excellent recipe. I find this is more like the bread at LaGondola (an Avanti's clone in Bloomington-Normal), in that it is even sweeter than Avanti's bread. Perhaps cutting down on the sugar just a tad will help that.