Avanti's Bread

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.

• Ready In: 4 hrs 25 mins
• Yields: 6 loaves

Ingredients

• 2  packages active dry yeast
• 3  cups water
• 3  tablespoons  oil
• 3  eggs
• 1  teaspoon salt
• 1 1⁄4 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.