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Name: Als Italian Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: Toasted sesame seeds; Greasing if using pans; 3 lb High-gluten or bread flour; 1/2 c Granulated sugar; 3 c Warm water - (to 4 cups);; 1 tb Salt; plus; Cornmeal; 3 oz Fresh yeast; 1/2 ts Salt; 2 tb Vegetable shortening; plus

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INGREDIENTS

Toasted sesame seeds
Greasing if using pans
3 lb High-gluten or bread flour
1/2 c Granulated sugar
3 c Warm water - (to 4 cups);
1 tb Salt; plus
Cornmeal
3 oz Fresh yeast
1/2 ts Salt
2 tb Vegetable shortening; plus

Servings

INSTRUCTIONS

Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt in mixing bowl. Make a well in center of mixture; pour in yeast mixture. Mix thoroughly with hands (Marinos method) or dough hook of mixer. Gradually add 1 to 2 cups remaining warm water; mix thoroughly. Dough should be sticky. Spread 2 tablespoons shortening on top of dough; knead in. Cover dough with a cloth and set in a warm place to rise for 30 minutes. (Marino turns his electric oven to "warm" for a minute, turns it off, then puts the bowl of dough inside.) After 30 minutes, knead dough in bowl for about 3 minutes. Cover and return to warm spot to rise for 1 hour. Cut dough into 4 equal sections. Lightly flour counter and rolling pin; roll each section of dough into a rectangle. Roll up each piece of dough lengthwise, like a jelly roll. Shape each into a loaf, sealing the seam with the side of your hand or knuckles. Sprinkle some cornmeal and sesame seeds on kitchen counter. Spread some warm water over top of each loaf with your hand; roll loaf over seeds and cornmeal. Sprinkle another counter lightly with cornmeal. Place finished loaves on top, cover with a towel and let rise for 15 minutes. Preheat oven to 450 degrees. (If using oven tiles or a pizza stone, sprinkle them with some cornmeal and place in oven to heat.) Place risen loaves on hot oven tiles or in lightly greased oblong cake pans, using 2 loaves per pan. (If baking the bread in pans, remove after 15 minutes and place the loaves directly on the top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning.) Bake 25 to 35 minutes or until loaves are golden and sound hollow when tapped on the bottom. Yield: 4 loaves. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Al Marino, Chesterfield Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

NOTES

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Als Italian Bread

Toasted sesame seeds
 Greasing if using pans
3 lb High-gluten or bread flour
1/2 c Granulated sugar
3 c Warm water - (to 4 cups);
1 tb Salt; plus
 Cornmeal
3 oz Fresh yeast
1/2 ts Salt
2 tb Vegetable shortening; plus

Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt in  mixing bowl. Make a well in center of mixture; pour in yeast mixture.  Mix thoroughly with hands (Marinos method) or dough hook of mixer.  Gradually add 1 to 2 cups remaining warm water; mix thoroughly. Dough  should be sticky. Spread 2 tablespoons shortening on top of dough;  knead in. Cover dough with a cloth and set in a warm place to rise  for 30 minutes. (Marino turns his electric oven to "warm" for a  minute, turns it off, then puts the bowl of dough inside.) After 30  minutes, knead dough in bowl for about 3 minutes. Cover and return to  warm spot to rise for 1 hour. Cut dough into 4 equal sections.  Lightly flour counter and rolling pin; roll each section of dough  into a rectangle. Roll up each piece of dough lengthwise, like a  jelly roll. Shape each into a loaf, sealing the seam with the side of  your hand or knuckles. Sprinkle some cornmeal and sesame seeds on  kitchen counter. Spread some warm water over top of each loaf with  your hand; roll loaf over seeds and cornmeal. Sprinkle another  counter lightly with cornmeal. Place finished loaves on top, cover  with a towel and let rise for 15 minutes. Preheat oven to 450  degrees. (If using oven tiles or a pizza stone, sprinkle them with  some cornmeal and place in oven to heat.) Place risen loaves on hot  oven tiles or in lightly greased oblong cake pans, using 2 loaves per  pan. (If baking the bread in pans, remove after 15 minutes and place  the loaves directly on the top oven rack to finish baking; place  empty pans on the bottom shelf to keep the bottom of the bread from  overbrowning.) Bake 25 to 35 minutes or until loaves are golden and  sound hollow when tapped on the bottom. Yield: 4 loaves.    Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Al Marino,  Chesterfield    Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Nutrition

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Serving Size: 1 Serving (1666g)
Recipe Makes: 1 servings

Calories: 1294
Calories from Fat: 531 (41%)

Amt Per Serving		% DV

	Total Fat 58.9g	79 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 22.9g
	Polyunsanturated Fat 24.1g
Cholesterol 0mg		0 %
Sodium 58.3mg		2 %
Potassium 2322mg		61 %
Total Carbohydrate 161g		47 %
	Dietary Fiber 35.7g	143 %
	Sugars, other 125.4g
Protein 54.2g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1294

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