Al's Italian Bread
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INGREDIENTS 3 ounces fresh yeast
3 to 4 cups warm water (divided)
3 pounds high gluten or bread flour
1/2 cup granulated sugar
1 tablespoon salt, plus 1/2 teaspoon salt
2 tablespoons vegetable shortening, plus more for greasing pans
Cornmeal
Toasted sesame seedsDissolve yeast in 2 cups warm water. Combine flour, sugar and salt in mixing bowl. Make a well in the center of mixture; pour in yeast mixture.
Mix thoroughly with hands or dough hook of mixer. Gradually add 1 to 2 cups remaining warm water, mix thoroughly. Dough should be sticky.
Spread 2 tablespoons shortening on top of dough; knead. Cover with damp cloth and set in a warm place to rise for 30 minutes. After 30 minutes, knead dough in bowl for about 3 minutes. Cover and return to warm spot to rise for 1 hour.
Cut dough into 4 equal sections. Lightly flour counter and rolling pin; roll each section of dough into a rectangle. Roll up each piece of dough lengthwise, like a jellyroll. Shape each into a loaf, sealing the seam with the side of your hand or knuckles.
Sprinkle some cornmeal and sesame seeds on counter. Spread some warm water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
Sprinkle another counter area lightly with cornmeal. Place finished loaves on top, cover with bowl and let rise for 15 minutes.
Preheat oven to 450 degrees.
(If using oven tiles or a pizza stone, sprinkle them with some cornmeal and place in the oven to heat.) Place risen loaves on hot oven tiles or in lightly greased oblong cake pans, using 2 loaves per pan. (If baking the bread in pans, remove after 15 minutes and place the loaves directly on top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from over-browning.)
Bake 25 to 35 minutes or until loaves are golden and sound hollow when tapped on the bottom.