Delicious Italian Bread recipie
1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white
In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn’t need to melt).
With mixer at low speed, gradually [...]
Posts Tagged ‘cookie sheet’
Delicious Italian Bread
Posted in bread, tagged cookie sheet, cornmeal, cup flour, cups flour, delicious italian bread, dough rest, dry yeast, heat butter, heat heat, increase speed, purpose flour, quart saucepan, salad oil, salt 2, seam side, soft dough, thick batter, tsp, warm butter, wooden spoon on January 2, 2009 | Leave a Comment »
MOZZARELLA LOAF
Posted in italian food, lunch, tagged 15 minutes, bake bread, bread slices, cookie sheet, cup salad, italian bread, place cheese, salad olives, sesame seed, sprinkle on October 27, 2008 | Leave a Comment »
(6 serving)
1 long loaf Italian Bread with sesame seed
116 oz. package mozzarella cheese
1/2 cup salad olives
1-1/2 tsp. oregano
Preheat oven to 0 degrees. Cut Italian loaf crosswise into 1″
slices. Cut cheese into 1/4″ slices. Place cheese and olives
between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is
melted. Sprinkle loaf with oregano. Serve [...]
Best Italian Bread
Posted in bread, tagged cookie sheet, cornmeal, cup flour, cups flour, dough rest, dry yeast, francesco vitetta, heat butter, heat heat, increase speed, italian bread, purpose flour, quart saucepan, rolling pin, salad oil, salt 2, seam side, soft dough, thick batter, warm butter, wooden spoon on October 26, 2008 | Leave a Comment »
1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white
In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn’t need to melt).
With mixer at low speed, gradually beat liquid [...]
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