Italian-Style Bread (Good)

By sheppell

Ingredients

• 1/2 cup - Warm Water
• 1 package - Active Dry Yeast
• 1 1/2 tsp. - Sugar
• 1/3 cup Hot Water
• 3 Tbsp. - Butter; cut in small pieces
• 1 tsp. - Salt
• 3 cups - Flour
• 1 Tbsp. - Cornmeal

Details

Servings 1
Cooking time 50mins

Preparation

Step 1

1. Pour warm water into large bowl; stir in yeast and sugar. Melt butter in hot waterl cool to lukewarm. Add salt and stir into yeast mixture. Stirring vigorously, add flour, one cup at a time, until dough almost comes away from the sides of the bowl.
2. Turn out onto lightly floured board. Using baker's scraper or a spatula, scrape under flour and dough, fold over, and press wth free hand. Continue until dough has absorbed enough flour so it is easy to handle. Knead about four minutes. When dough is soft and smooth, let rest 5-6 minutes.
3. Roll or pat into rectangle about 8x12 inches. Starting with narrow end, roll tightly, jelly roll fashion; seal the end very well.
4. Center dough in greased tube dusted with cornmeal. Butter ends of loaf. Cover ens of tube and place in rack. Let dough rise in a warm, draft- free place until almost doubled. (50-60 minutes)
5. Bake at 425° F for 45-50 minutes. Slide bread from tube onto rack to cool