Jean Marie's Italian Bread*****

By Gigirox

This bread is some of the best bread I've ever had. I've baked it a few times and have made some adjustments to the recipe.

Ingredients

• Bread:
• 7 1/2 cups flour
• 1/2 cup sugar (heaping)
• 1 T salt
• 2 T active dry yeast
• 2 1/2 cups water (heated to 110*)
• Egg wash:
• 1 egg
• 1 T warm water

Preparation

Step 1

1. Add yeast and 2 ts of the sugar to the warm water. Let sit for a few min while yeast activates.

2.Fit paddle attachment onto the mixer.
To mixing bowl, add 3 cups flour, the remaining sugar, salt and yeast/sugar/water mixture. Mix for a min or so, then add 2 1/2 cups more of flour and mix until well blended.

3. Remove paddle and fit w/ dough hook. Add 2 more cups flour to mixture. Knead with dough hook about 10 min.

4. Turn dough into buttered bowl. Turn dough so that the ball is completely coated w/ butter. Cover dough w/ plastic wrap.

5. Put bowl in warm place, and let dough rise 45 min. Punch down.

6. Turn dough out onto plastic sheet
*don't use flour*. The dough will be tacky. Separate dough into 2 pieces. Knead each piece a little bit.

7. Using wooden rolling pin, roll each piece out into a rectangle, one at a time. Using your hands, roll the flattened dough towards you. Pinch ends and long edge of seam. Spray well w/ PAM.

8. Slash loaves in a diagonal pattern w/ a sharp knife. Place loaves into wave pan. Brush egg wash on top of bread. Place plastic wrap on top of bread. Let loaves rise 35-40 min.

9. Preheat oven to 350* When oven is hot, throw one cup of water in the bottom of the oven. Quickly put bread in oven and close door. Bake 15 min. Remove bread from oven and brush top of loaf w/ egg wash once more. Return loaves to dry oven and continue baking for 15 min.

10. Cool before cutting. To store, wrap tightly in plastic bag.