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DIY Italian Bread


Italian Bread recipe













Trans-fat Free, Good source of fiber


1 tablespoon sugar
1 x water
2 teaspoon salt
1 x cornmeal
2 package yeast, active dry
1 each eggs
5 cup all-purpose flour
1 x vegetable oil
1 tablespoon butter
or margarine


In large bowl, combine sugar, salt, yeast, and 2 cups flour.

In 1-quart saucepan over low heat, heat butter or margarine and 1 ¾ cups water until very warm (120 to 130 degrees F.)

Butter or margarine does not need to melt.

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.

Beat in ½ cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula.

With wooden spoon, stir in enough additional flour (about 1 ¾ cups) to make a soft dough.

Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading.

Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.

Grease large cookie sheet; sprinkle cookie sheet with cornmeal.

On floured surface with floured rolling pin, roll each half into 15 x 10 inch rectangle.

From 15 inch side, tightly roll dough, jelly-roll fashion; pinch seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends.

Brush loaves with oil; cover loosely with plastic wrap.

Refrigerate 2 to 24 hours.

Preheat oven to 425 degrees F.

Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes.

Cut 3 or 4 diagonal slashes on top of each loaf.

Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tablespoon of water.

Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 3708% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 615mg 26%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 14%
Sugars g
Protein 21g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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