Italian Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 1 tablespoon butter melted
- 1 egg, lightly beaten
- 3 tablespoons sugar
- 3 tablespoons shortening
- 3 cups warm water (110° to 115°), divided
- 8 to 10 cups all-purpose flour
- Carbohydrate 0.00431664063333215 g
- Cholesterol 1.40166239903859 mg
- Fat 1.16059779346679 g
- Fiber 0.00165625000336027 g
- Protein 0.0044529296905046 g
- Saturated Fat 0.550522551310404 g
- Serving Size 1 1 serving (2g)
- Sodium 469.420178932912 mg
- Sugar 0.00266039062997189 g
- Trans Fat 0.0604172465102986 g
- Calories 10 calories
Directions In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff 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 lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets. With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 350degrees for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. Yield: 2 loaves (16 slices each). Originally published as Italian Bread in Country April/May 1992, p51 Nutritional Facts 1 slice equals 135 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch. Print Add to Recipe Box Email a Friend
