Roseann Bocino's Italian Bread

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This recipe was given to her by her mother in law who had been making it for years. - Donna Schumacher


Dissolve 3 packages of yeast in about 1 to 2 cups warm water (105 to 115 temp). I put 5 pounds of bread flour into a large bowl, 2 tablespoons sugar, 2 tablespoons salt, 3 slightly beaten eggs with 6 tablespoons of oil. Make a well in the center of the flour and add egg mixture, yeast, then begin to mix. Then, add enough warm water to make a nice dough. Dough should be soft, NOT stiff. It is hard to really say the amount of water needed as flour is different every time.

After dough is mixed, knead it really good. Oil your bowl a little. Put dough back in and turn oiled side up. Cover and let raise until double. Here again, use your own judgment. Sometimes it can take 3 hours. Then, knead again and shape into loaves, rounds, French style, or rolls and let rise again in their greased pans.

Preheat oven to 400, degrees. On bottom of oven, put a pan with boiling water. Bake bread about 35 minutes or until bread sounds hollow when tapped. Remove from oven, cool on a rack.

I weigh each loaf (1 pound) and shape it. I make the long French breads. However, I have made the round loaves. This also makes really nice rolls.


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