Sourdough Italian Bread

* Exported from MasterCook *

SOURDOUGH ITALIAN BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Starter
1 t Salt
1 c Lukewarm water
1 1/2 c Flour
2 Cakes or packages yeast
1 1/3 c Lukewarm water
1/2 c Plus 1 tsp. grated Romano or
-Parmesan cheese
1/2 ts Salt
1/2 ts Black pepper (coarse)
4 To 5 cups flour
1 t Sesame seed

Early in the morning combine the starter, 1 tsp.
salt, 1 cup lukewarm water and 1-1/2 cups flour. Beat
to blend thoroughly. Cover with a clean towel and set
aside for approximately 5 hours. If the sponge has to
set for a little longer or shorter period of time, it
won't be hurt.

When ready to finish the dough, stir the sponge down.
Dissolve the yeast in the lukewarm water and add to
the sponge. Now stir in the next 4 ingredients in the
order given, adding 4 cups flour first, and then using
the other cup of flour if needed. Turn the dough out
onto a lightly floured breadboard and knead
thoroughly, about 7 to 10 minutes. Then return the
dough to a buttered bowl, cover with a clean towel,
and set aside to rise until doubled, about 1 hour.
When doubled, punch the dough down and set aside,
covered, for another 1/2 hour.

Now turn the dough out onto a lightly floured board
again, and divide into 6 pieces of dough. Roll and
stretch each piece of dough into a long rope. Braid 3
of the ropes together for each loaf. Tuck the ends
under, and lift each braid into a buttered glass loaf
pan. Cover and set aside to rise until doubled again,
about 1 hour. Brush loaves with melted butter and
sprinkle each loaf with a mixture of 1 tsp. each
sesame seed and grated Romano or Parmesan cheese. Bake
loaves in 375 oven until browned and done, about 40 to
45 minutes.

From: A World of Breads Shared By: Pat Stockett From:
Pat Stockett Date: Sat, 10-2



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