Italian Bread

By junerodgers

Ingredients

• 1 pkg active dry yeast
• 1 cup warm water (105-115F)
• 1 T salt
• 2 cups warm water
• 6-7 cups flour
• Extra flour or cornmeal
• 3 T butter, melted

Preparation

Step 1

Dissolve yeast in 1 cup warm water; let stand 5 minutes. Dissolve salt in 2 cups warm water. Put 5 cups of flour in large bowl, add wet ingredients; mix well. Add enough remaining flour to make a workable dough.

Turn out onto a lightly floured board and knead for 10 minutes until dough is smooth and elastic and has a satiny sheen. Or, using a dough hook on electric stand mixer, knead for 7-8 minutes. Place in greased bowl and turn once to grease top, Cover with damp cloth or plastic wrap; place bowl in warm, draft-free place; let rise till double in bulk: 1-1/2 hours.

Turn dough out onto board and knead for five minutes more. Divide dough into two pieces and round each piece into a ball. Return to greased bowl; turn once to grease top. Cover as before and let rise until doubled, approximately 40-60 minutes.

Separate pieces of dough (they will come apart). Roll each ball into an oblong shape using both hands. Shape into Italian-style loaves. Sprinkle flour or cornmeal on baking peel. Place loaves on peel, cover, let rise until doubled (about 30 minutes).

Brush tops with melted butter. Make one long slash, about 1" deep nearly the entire length of the loaf (a single-edged razor blade works best). Place baking stone in oven; preheat oven to 375 degrees. Slice loaves from peel onto the stone. Bake for 50-60 minutes on stone until golden brown and bread sounds hollow when tapped.