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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
2 (1/4 oz each) active dry yeast
1 tbs plus 2 tsp sugar
2 cups warm water 110F
1 1/2 tsp salt ** see note
1 tbs olive oil
5 c flour
Using electric mixer with a dough hook, combine yeast, sugar and warm water. Mix for 2 min to dissolve yeast.
add the salt and flour. Mix on low until dough starts to come together. Mix on med high until dough comes away from side of bowl and crawls up dough hook.
Grease a bowl with oil and place dough into bowl and turn once.
cover with plastic wrap and place in warm place to rise about 1 1/2 hrs.
Remove and place on flour surface and divide in half.
Pat each portion into a rectangle about 3/4 in thick.
Roll up the dough beginning with short side and tuck and roll so seams disappear into the dough. Dust each loaf with a little flour.
Place in each well of Italian loaf pan. Cover with cloth and let rise until double. about an hour.
Preheat oven 375
With a sharp knife, make diagonal slashes about 1 in apart.
Bake 35-40 min or until golden brown.
Cool on a rack.
**Recipe did not say but I use non iodine salt with yeast breads
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Italian Bread
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This recipe was attached to a USA Pan Italian loaf pan
Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
2 (1/4 oz each) active dry yeast
1 tbs plus 2 tsp sugar
2 cups warm water 110F
1 1/2 tsp salt ** see note
1 tbs olive oil
5 c flour
Using electric mixer with a dough hook, combine yeast, sugar and warm water. Mix for 2 min to dissolve yeast.
add the salt and flour. Mix on low until dough starts to come together. Mix on med high until dough comes away from side of bowl and crawls up dough hook.
Grease a bowl with oil and place dough into bowl and turn once.
cover with plastic wrap and place in warm place to rise about 1 1/2 hrs.
Remove and place on flour surface and divide in half.
Pat each portion into a rectangle about 3/4 in thick.
Roll up the dough beginning with short side and tuck and roll so seams disappear into the dough. Dust each loaf with a little flour.
Place in each well of Italian loaf pan. Cover with cloth and let rise until double. about an hour.
Preheat oven 375
With a sharp knife, make diagonal slashes about 1 in apart.
Bake 35-40 min or until golden brown.
Cool on a rack.
**Recipe did not say but I use non iodine salt with yeast breads
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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