Prep 20 mins
Cook 20 mins
This tastes like the bread from Avanti's Italian restaurant in Bloomington Illinois.
- 177.44 ml warm water
- 7.08 g active dry yeast (2 1/4 teaspoons)
- 1 egg, beaten
- 2.46 ml salt
- 118.29 ml granulated sugar (scant)
- 709.77 ml bread flour
- 4.92 ml vegetable oil
- Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active.
- In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended.
- Add flour one cup at a time, mixing well after each addition.
- Knead till smooth and elastic.
- Let rise till doubled, about 1 hour and 30 minutes.
- repeat the kneading and rising.
- Punch down.
- Cut dough into 2 pieces.
- Let rise, covered for 10 minutes.
- Shape into 2 oblong loaves, about 14 inches long.
- Place on greased cookie sheets.
- Cover: let rise again, about 50-60 minutes.
- Cut slash down middle of bread or 3 slashes diagonally on top.
- Bake at 350 for 20 to 25 minutes.
This recipe is excellent. One small suggestion is to cut into the flour about a Tbl of butter flavored Crisco. Otherwise the bread can be very dry. Once we did this it has been very moist and delicious everytime.
This is a favorite in our family. Love the slight sweetness.
I grew up eating Avanti's in Peoria, IL, the town of my parents and grandparents birth. I made this recipe for the first time this Thanksgiving and both my mom and I agree that it tasted exactly as we remember. It was an edible, joyous reminder of home now that we live halfway across the country.