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    You are in: Home / Recipes / Avanti's Bread Recipe
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    Avanti's Bread

    Avanti's Bread. Photo by Kimler

    1/3 Photos of Avanti's Bread

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 25 mins

    4 hrs

    25 mins

    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.

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    Units: US | Metric


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

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on September 23, 2002


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2013

      This is the real deal. I worked at Avantis and opened the store in 1973 with Guido, the owner in Normal, Il. I have baked 10s of thousands of loaves of this bread. I worked there over 4 years, mainly as a bread maker. I am in possession of Guido's hand-written, 40 year old recipe for this bread. This recipe is as close as you can get at home to the bread in the restaurant. I get requests all the time for this bread at holidays, it is legend and loved by everyone I have served it to. You will love and enjoy this recipe too. Thanks Mary for posting, you done good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2013

      its the only reason i go back to Galesburg Illinois.I love this bread... Gotta try the gondola sub on the sweet garlic daughter is hooked now too

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Avanti's Bread

    Serving Size: 1 (2422 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1023.2
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 2.0 g
    Cholesterol 93.0 mg
    Sodium 432.4 mg
    Total Carbohydrate 201.8 g
    Dietary Fiber 6.2 g
    Sugars 42.2 g
    Protein 25.6 g

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