Italian Bread II ( Single Rising)

Recipe by Aroostook
READY IN: 3hrs 10mins




  • Combine yeast, sugar and 1 c.
  • warm water in a large bowl.
  • Stir until dissolved.
  • Set aside in a warm place for 1/2 hr.
  • When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water.
  • Add flour 1 c at a time, beating vigorously w/ a wooden spoon.
  • Continue until dough starts to pull away from the sides of the bowl.
  • Turn out unto a generously floured board.
  • (Dough will be sticky) Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic.
  • Knead for 10 minutes.
  • Let sit for 5 minutes.
  • Divide dough in two and roll each into a rectangle 12 x 8 inches.
  • Roll up tightly lengthwise, pinching seams.
  • Butter two baking sheet and sprinkle w/ cornmeal.
  • Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F.
  • Brush loaves w/ beaten egg while.
  • Bake 40 minutes.