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.


OPTIONS:


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