Italian Bread

Italian Bread

From Al Soldano, Soldano’s Italian Bakery, Chicago, IL

Makes 10 loaves:

22 cups flour 10 cups water

5 tablespoons salt 6 tablespoons lard

4 ½ tablespoons yeast 5 eggs

Makes 4 loaves:

8 cups flour 2 ¾ cups water

2 teaspoons salt 3 teaspoons yeast

2 tablespoons lard 2 eggs

Makes 3 loaves:

5 ½ cups flour 2 ½ cups water

2 teaspoons salt 2 tablespoons lard

3 teaspoons yeast 2 eggs

Mix flour and salt in bowl, yeast and lard in lukewarm water, mixing thoroughly. Mix liquid with flour a little at a time. Add eggs to mix and stire thoroughly. Cover and keep warm and let rise(1 ½ hours). Weigh 1 lb 3 oz. aand putin greased loaf pans, cover and let rise. Bake at 375 degrees for 40 minutes.


1. Make egg wash for top of loaves.

2. Sprinkle corn meal in bottom of loaf pans for crusty bottom.

Another variation that I do. After the first rise, weigh out dough into four equal portions.
Roll the dough out as thin as you can get it. I shred hot pepper cheese on top of chopped up pepperoni. I roll the cheese and pepperoni up in the dough in a bacquette style roll, seal the seam and bake in oven without letting bread rise again. 28 minutes in convection oven at 350 degrees F. makes a most excellent appetizer bread.
showmee55 showmee55
61-65, M
Sep 5, 2012