Italian Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 1.6 g
  • Cholesterol: 1.9 mg
  • Sodium: 298.3 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Italian Bread calories by ingredient
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Number of Servings: 16


    5 1/2-6 cups all-purpose flour
    1 tablespoon sugar
    2 teaspoons salt
    5 teaspoons active dry yeast (2 packages )
    1 tablespoon butter or 1 tablespoon margarine, softened
    1 3/4 cups very warm water (120 -130 F)


In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add butter. Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn dough onto a lightly floured board and knead until smooth and elastic (about 8-10 minutes). Cover dough with plastic wrap and then a towel and let it rest for 20 minutes. To make loaves: Divide dough in half. Roll each half into a 15x10 inch rectangle.
Starting at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
Brush dough with oil. Cover loosely with plastic wrap and refrigerate 2-24 hours. When ready to bake, remove from refrigerator and uncover carefully. Let dough stand at room temperature for 10 minutes. Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade. Bake at 425F for 20 minutes for loaves.

Serving Size: Makes 16 2 inch pieces

Number of Servings: 16

Recipe submitted by SparkPeople user ABRAHAMZON_J.

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Member Ratings For This Recipe

  • Thank you for this recipe. I have trouble making the loaves the right length nad keeping the seams under the loaf on the pan, but that is my own learning curve for now. I saw this in an old Fleischmann's recipe book and was glad to not have to type it up. - 4/7/16

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