A classic recipe for two loaves of homemade Italian-style white bread. This yeasted bread is soft on the inside with a satisfyingly crusty exterior, perfect for sandwiches, toast, or serving with dinner.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Pkgs | Yeast |
| 2 1/2 Cups | Lukewarm Water |
| 2 TBLS | Honey |
| 1 TBLS | Salt |
| 2 TBLS | Melted Shortening or Salad Oil |
| 7 to 8 Cups | Flour |
Instructions
- In a large mixing bowl, sprinkle the yeast over the lukewarm water. Add the honey and let stand for 5 minutes until the yeast is foamy. Mix until dissolved.
- Add the salt, shortening, and 3 cups of flour. Mix thoroughly with an electric mixer on low speed.
- Switch to a dough hook or a sturdy spoon and mix in 3 more cups of flour until a shaggy dough forms.
- Turn the dough out onto a well-floured board. Knead for about 5-8 minutes, adding more flour as necessary, until the dough is smooth and elastic.
- Place the dough in a greased bowl, turning it over once to grease the top.
- Cover and let rise in a warm place until doubled in bulk (about 1 to 1.5 hours).
- Punch the dough down and divide it in half.
- Shape each half into a long Italian-style loaf. To do this, pat the dough into a rectangle and roll it up tightly from the long edge, pinching the seam to seal. Taper the ends if you like.
- Place the loaves on a baking sheet sprinkled with cornmeal. Cover and let them rise again for about 30-45 minutes.
- Preheat your oven to 375°F.
- Optional: Just before baking, you can brush the loaves with a beaten egg for a shiny crust and cut a few diagonal slashes across the top with a sharp knife.
- Bake for about 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Servings
Yields two loaves
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