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Print this Recipe    Italian 02

Italian Bread

6 to 8 cups flour
2 1/2 cups warm water
2 envelopes yeast
1 1/2 teaspoons salt
1/2 tsp oil

Dissolve yeast in 2 1/2 cups warm water. Add 2 1/2 to 3 cups flour
and mix for 5 minutes to combine. Cover with plastic and let proof
6 hours at room temperature. Transfer to Kitchen Aid bowl and add
3 to 3 1/2 cups flour, a little at a time. Knead with Kitchen Aid
mixer for 10 minutes, adding more flour as needed.

Stir in 1 1/2 tsp salt dissolved in 1 tbs water and knead 8 minutes,
adding a little more flour as needed. Drizzle 2 tsps oil and knead
just until combined (2 minutes). Turn dough onto work surface and
knead with your hands 5 minutes. Let rise covered with plastic 1
hour. Shape into loaves and allow to rise until doubled in bulk.
Meanwhile preheat oven to 475 F. Bake at 475 for 30 minutes. Turn
down heat to 375F and bake another 25 minutes.

NOTES: I like to proof dough at least 6 hours. I like to sprinkle
a little flour or corn meal in baking pan.

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