Cookbook:Italian Bread


 * Italian cuisine | Vegetarian cuisine | Bread

Procedure

 * 1) In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
 * 2) Stir in oil, salt, and sugar.
 * 3) Add 2½ cups flour and mix to blend.
 * 4) Using a spoon or heavy duty mixer, beat until elastic (about 5 minutes).
 * 5) Stir in (you may want to use dough hooks) another cup of flour and the wheat germ to make a stiff dough.
 * 6) Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20–25 minutes—you may want to do this with the dough hooks).
 * 7) Put in greased bowl, turning to grease top, then cover with a cloth.
 * 8) Rise until doubled, about an hour, depending on temperature.
 * 9) Punch down dough, turn out, and divide in half.
 * 10) Preheat oven to 375°F.
 * 11) Shape each half of dough into a slender oval loaf about 15 inches long.
 * 12) Place on greased baking sheet, cover lightly and let rise until nearly doubled, about 30–40 minutes.
 * 13) Combine cornstarch and cool water. Bring cornstarch mixture to a boil and stir until thick and clear. Brush loaves with mixture.
 * 14) Slash loaf tops ½ inch with floured sharp knife or razor blade.
 * 15) Bake until loaves browned and sound hollow when tapped, 25 to 30 minutes.
 * 16) Cool on wire racks.

Notes, tips, and variations

 * 1 cup of whole wheat flour may be substituted for 1 cup of plain flour.
 * To get a rapid initial rise, use water about 130–135°F, and pour into bowl with yeast mixed with initial flour and salt and sugar and start mixing.
 * All rising should be in a warm place, like near the refrigerator.
 * A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.

Uses

 * Great with cheese and cold meats on a picnic.