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Associate.com - Share Your Recipe!

Recipe Name: Al's Italian Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Ounce(s) Fresh yeast
3 Cup(s) Warm water -, to 4 cups
divided
3 Pound(s) High-gluten or bread flour
1/2 Cup(s) Granulated Sugar
1 Tablespoon(s) Salt, plus
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Vegetable shortening, plus
more for
Greasing if using pans
Cornmeal
Toasted sesame seeds
Directions:
Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt in
mixing bowl. Make a well in center of mixture; pour in yeast mixture.
Mix thoroughly with hands (Marino's method) or dough hook of mixer.
Gradually add 1 to 2 cups remaining warm water; mix thoroughly. Dough
should be sticky. Spread 2 tablespoons shortening on top of dough;
knead in. Cover dough with a cloth and set in a warm place to rise for
30 minutes. (Marino turns his electric oven to "warm" for a minute,
turns it off, then puts the bowl of dough inside.) After 30 minutes,
knead dough in bowl for about 3 minutes. Cover and return to warm spot
to rise for 1 hour. Cut dough into 4 equal sections. Lightly flour
counter and rolling pin; roll each section of dough into a rectangle.
Roll up each piece of dough lengthwise, like a jelly roll. Shape each
into a loaf, sealing the seam with the side of your hand or knuckles.
Sprinkle some cornmeal and sesame seeds on kitchen counter. Spread
some warm water over top of each loaf with your hand; roll loaf over
seeds and cornmeal. Sprinkle another counter lightly with cornmeal.
Place finished loaves on top, cover with a towel and let rise for 15
minutes. Preheat oven to 450 degrees. (If using oven tiles or a pizza
stone, sprinkle them with some cornmeal and place in oven to heat.)
Place risen loaves on hot oven tiles or in lightly greased oblong cake
pans, using 2 loaves per pan. (If baking the bread in pans, remove
after 15 minutes and place the loaves directly on the top oven rack to
finish baking; place empty pans on the bottom shelf to keep the bottom
of the bread from overbrowning.) Bake 25 to 35 minutes or until loaves
are golden and sound hollow when tapped on the bottom. Yield: 4
loaves. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Al
Marino, Chesterfield Formatted for MasterCook by Susan Wolfe -
swolfe1@prodigy.net Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1030
Calories From Fat: 313
Total Fat: 35.4g
Cholesterol: 14.3mg
Sodium: 8216.1mg
Potassium: 931.6mg
Carbohydrates: 159.5g
Fiber: 25.6g
Sugar: 100g
Protein: 37.7g


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