Sourdough Italian Bread

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Title: SOURDOUGH ITALIAN BREAD
Categories: Breads, Starter, Sourdough, Italian
Yield: 1 Servings

1.25 c Starter
1.00 ts Salt
1.00 c Lukewarm water
1.50 c Flour
2.00 Cakes or packages yeast
1.33 c Lukewarm water
0.50 c Plus 1 tsp. grated Romano or
-Parmesan cheese
0.50 ts Salt
0.50 ts Black pepper (coarse)
4.00 To 5 cups flour
1.00 ts 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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