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Name: Brendas Italian Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: Cornmeal; 1 tb Butter or margerine; 1 3/4 c Very warm tap water; 1 Egg white; 1 tb Sugat; 1 tb Cold water; 5 1/2 c Unsifted flour; 1 tb Salt; 2 Pkgs active dry yeast; (120 to 130 degrees); Corn or other vegetable oil

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INGREDIENTS

Cornmeal
1 tb Butter or margerine
1 3/4 c Very warm tap water
1 Egg white
1 tb Sugat
1 tb Cold water
5 1/2 c Unsifted flour
1 tb Salt
2 Pkgs active dry yeast
(120 to 130 degrees)
Corn or other vegetable oil

Servings

INSTRUCTIONS

With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack.

NOTES

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Brendas Italian Bread

Cornmeal
1 tb Butter or margerine
1 3/4 c Very warm tap water
1 Egg white
1 tb Sugat
1 tb Cold water
5 1/2 c Unsifted flour
1 tb Salt
2 Pkgs active dry yeast
 (120 to 130 degrees)
 Corn or other vegetable oil

With the metal blade in place, add 3 cups flour, salt, sugar, butter and  yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or  until butter is thoroughly cut into dry ingredients. Add half the water and  turn processor on and off 4 times. Add 1 1/2 cups flour and remaining  water. Repeat on/off turns 4 times, then let processor run until a ball of  dough formson the blades.  If the dough is too sticky (wet), add remaining  flour a few tablespoons at a time. When correct consistency, let processor  run 40 to 60 seconds to knead dough.    Turn dough out onto a lightly floured board and knead several times to form  a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.  Divide dough in half. Roll each half into an oblong 15 x 10 inches.  Beginning at wide side, roll tightly Pinch seam to seal and taper ends by  rolling gently back and forth. Place on greased baking sheets sprinkled  with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.  Refrigerate 2 to 24 hours.    When ready to bake, remove from refrigerator. Uncover dough carefully and  let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of  each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for  20 minutes. Remove from oven and brush with egg white beaten with cold  water.  Return to oven and bake 5 to 10 minutes longer or until golden  brown. Remove from oven and cool on a wire rack.

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Nutrition

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Serving Size: 1 Serving (665g)
Recipe Makes: 2 Servings

Calories: 2376
Calories from Fat: 111 (5%)

Amt Per Serving		% DV

	Total Fat 12.4g	16 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 3g
Cholesterol 15.3mg		5 %
Sodium 85.6mg		3 %
Potassium 822.6mg		22 %
Total Carbohydrate 487.2g		143 %
	Dietary Fiber 19.6g	78 %
	Sugars, other 467.7g
Protein 67.5g		96 %
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: 2376

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