1 hr 5 mins
Leslie in Texas's Note:
Posted in response to a request, this recipe comes from "Preserving Our Italian Heritage", a cookbook from The Sons of Italy Florida Foundation. The recipe was submitted by a man who, as a 10 year old boy, helped his mother knead and bake 50 lbs. of flour twice each week! He bakes the loaves on marble slabs that fit his oven and says "it bakes golden brown with a full crispy crust just like an old fashioned stone oven". Prep time does not include rising time.
My Private Note
Units: US | Metric
- 1Sprinkle yeast and sugar into 4 cups of warm water.
- 2Pour 5 lbs of flour into a 12-14 quart pot.
- 3When yeast bubbles up, add to flour with 3 additional cups of water, mixing in flour with a kneading motion.
- 4If a little sticky, add additional flour, 1/2 cup at a time.
- 5After completely kneaded into a dough, rub entire dough with 1-2 tablespoons olive oil.
- 6Set in a warm place to rise, covered, for 2- 2 1/2 hours, until doubled in bulk.
- 7After dough has risen, place on a floured surface and divide into four loaves.
- 8If dough is sticky, sprinkle some flour on your hands.
- 9Do not handle dough too much.
- 10Shape dough into 4 round loaves and cover.
- 11Let rise until doubled in size, about 45 minutes.
- 12Bake on either bread stones or cookie sheets that have been greased and sprinkled with cornmeal in a preheated 400° oven till a golden brown, about 30-35 minutes.
- 13The loaf should have a hollow sound when tapped on the bottom with your knuckles.
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Nutritional Facts for Neapolitan Style Homemade Bread
Serving Size: 1 (3940 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2074.9
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 20.5 mg
- Total Carbohydrate 434.7 g
- Dietary Fiber 15.6 g
- Sugars 2.5 g
- Protein 59.3 g