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Granny White
Italian Bread
2
2
1
7
pkgs active dry yeat
1/2 cup water
tablespoon salt
1/4 cups sifted all−purpose flour
yellow cornmeal
1
slightly−beaten egg white
In large mixing bowl, soften active dry yeast in warm water. Stir
in 2 C. of the flour, beat well. Add salt. Then stir in about
4
1/2 C. of the remaining flour. Dough should be stiffer than for
ordinary bread.
Turn out on lightly floured surface. Cover and let rest for 10
minutes. Knead for 15 to 25 minutes, or until very elastic, kneading
in remaining 3/4 to 1 1/4 C. flour. Place dough in lightly greased
bowl, turning once to grease surface. Cover and let rise in warm
place until double (about 1 1/2 hours). Punch down and let rise
again until double (about 1 hour). Turn out on lightly floured
surface. Divide in half and form each part in ball. Cover and
let rest for 10 minutes.
Shape and place on baking sheets sprinkled with corn meal. Add 1
T. water to egg white, brush over top and sides of loaves. Cover
250
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