Avanti's Bread

Submitted by Mary Scheffert

"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: 4hrs 25mins
• Ingredients: 7
• 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.

Reviews

[Chef_Rick_57]

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!

 

[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.

 

[Birkkae]

I am from Bloomington and my man is from Peoria... so we had our doubts. But, we both loved it! The Bloomington and Peoria Avanti's bread tastes different from each other, and we both agreed that this tasted more like Bloomington's version. I cannot wait to knock the socks off some coworkers with this one.

 

[Tonikayk]

I left Illinois almost 40 years ago, but will never forget this bread. I used call and have two delivered, just for me and be happy happy happy all weekend long. Anytime I roll thru corn country, I stop at Avanti's, thank you fosr the recipe and thank you for the wonderful memory of my youth.