5 1/2 cup unsifted flour
1 tbsp salt
1 tbsp sugat
1 tbsp butter or margerine
2 pkgs active dry yeast
1 3/4 cup very warm tap water
1 (120 to 130 degrees)
1 cornmeal
1 corn or other vegetable oil
1 egg white
1 tbsp cold water
Directions
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.
Servings: 2 servings
Brenda's Italian Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian
The History of Recipes
We can read the history of `recipes` back into distant history, in truth as far as early Egypt, and potentially, even further back. However, mostly, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also describes how the early Romans made use of a good variety of spices, including some that we all recognise for example bay, mint and parsley. For the centuries that followed, the powerful and rich strove to lay on the most exotic meals, and because of this the best chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes common in their social group. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Brenda's Italian Bread recipe.
