Italian Bread

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)
cornmeal

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.
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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 425°F for 20 minutes for loaves.


Serving Size: Makes 16 2 inch pieces

Number of Servings: 16

Recipe submitted by SparkPeople user ABRAHAMZON_J.