“This is an easy-to-make bread that's so yeasty and satisfying!! It uses a minimum of ingredients, and goes well with Italian dishes of all kinds; also makes wonderful croutons!”
READY IN:
3hrs 30mins
SERVES:
14
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn on oven light. Close oven door (this warm oven will proof your bread--do NOT turn on the oven!).
  2. Dissolve yeast in 1 Cup water. Let stand 5 minutes.
  3. Dissolve salt in 2 Cups water.
  4. Place 5 Cups flour in large bowl.
  5. Add liquids. Mix well.
  6. Add enough remaining flour to make a workable dough.
  7. Knead on lightly floured board for 10 minutes or till dough is smooth and elastic.
  8. Add oil to large, clean bowl.
  9. Tip bowl to oil bottom and sides.
  10. Place dough in bowl, then flip it, so oiled side is on top.
  11. Place bowl in lighted oven.
  12. Close door and allow dough to proof till double--about 1 hour.
  13. Remove from oven and place on lightly floured bread board.
  14. Punch down.
  15. Divide into 2 pieces.
  16. Roll into 2 oblong loaves.
  17. Grease a 10 x 15 (approx. size)cookie pan.
  18. Place on greased cookie sheet.
  19. Return to lighted oven to rise till double, about 30-45 minutes.
  20. Make 1 long slash about 1" deep and almost the entire length of each loaf.
  21. Bake at 375 degrees 50-60 minutes, till loaf sounds hollow when tapped.
  22. Remove from oven and butter tops generously, using 1 T. butter.
  23. Allow to cool on wire rack.
  24. These freeze well for up to 2 weeks.

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