Mom's Italian Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 package (1/4 ounce) active dry yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 cups warm water (110° to 115°)
- 5-1/2 cups all-purpose flour
- Carbohydrate 0.00360055555555556 g
- Cholesterol 0 mg
- Fat 0.000181111111111111 g
- Fiber 0.00147222222222222 g
- Protein 0.000608333333333333 g
- Saturated Fat 5.44444444444444E-05 g
- Serving Size 1 1 serving (0g)
- Sodium 48.4499444444444 mg
- Sugar 0.00212833333333333 g
- Trans Fat 7.77777777777777E-06 g
- Calories 0 calories
Directions In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400degrees. With a sharp knife, make four shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each). Originally published as Mom's Italian Bread in Taste of Home December/January 2010, p73 Nutritional Facts 1 slice equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch. Print Add to Recipe Box Email a Friend
