What is your favorite old style Italian bread recipe?

3 cups warm water

1 tbsp. yeast

1/2 tsp. sugar

1 tbsp. salt

6-8 cups unbleached flour

Dissolve the sugar in the water, then sprinkle in the yeast to proof. Once proofed, add the salt and 4 cups of flour and beat until smooth - and beyond (I find that the more I beat the dough at this point, the lighter the bread is). Add in enough flour to make a good stiff dough, then knead until smooth and soft as a bambino's behind.

Grease a good sized bowl and turn the bread over in it, lightly greasing all sides. I usually sprinkle the top with a bit of flour, then cover with plastic wrap. Leave to rise until doubled in a warm place. When doubled, punch down and divide into three parts. Briefly knead each, return to bowl, cover again and let rise. When doubled, pre-heat oven to 450 degrees. (I have a baking tile which I use for this bread, but good, heavy pans work well too).

Knead gently and shape the dough into three "footballs". Place on a large, lightly greased baking sheet which has been sprinkled with corn meal (or two smaller ones). Cover with a cloth and let rise until doubled.

Just before popping in the oven, score the bread with a sharp knife very lightly down the middle and mist bread with water. Turn the bread and mist every 5 min. (approximately 3 times) until the bread is golden brown and sounds hollow when tapped on the bottom.

OLD WORLD ITALIAN BREAD

Old World Recipe for Italian/French Bread

(makes one loaf)

1 cup lukewarm water (110 degrees)

1 1/2 tsp. salt

2 packages Fleishman yeast, or 1 cake compressed yeast

3 1/2 to 3 3/4 cups of sifted flour

Pour the lukewarm water over the salt and the granular yeast, or the crumbled yeast cake. I let the yeast grow at this point then I add the flour. Add enough flour to make a soft dough - until the dough breaks away from the side of the bowl and can easily be handled. Turn onto a floured board and knead until smooth- about 10 minutes and also is elastic to the touch. Place in a greased bowl, covered with a damp, warm towel and place in a warm, dark place. I usually put it in the oven (make sure it is not on). Let rise for about 2 to 2 and a half hours.

Pull out the bread, punch down, and place back in the bowl, letting it rise until double in bulk for another hour and a half. Now, take it out of the bowl onto a floured board and let rest for 15 minutes. Then roll it out at approximately 1/4 inch or thinner in a rectangle. Like you are going to make a pizza. Then, roll away from you like a jelly roll, crimping the edges in until it is completely rolled. Place this on a cookie sheet and let sit for another hour and a half.

Make diagonal slits about 3 1/4 inch long along the top of the bread. Bake in a preheated oven at 400 degrees for 40 minutes brushing every 10 minutes. I have a water bottle sprayer that works mighty fine.

I love the aroma's in my home while baking bread and/or pastries. Now all you have to do is pull it out, let it cool for 10 - 15 minutes, and serve with your dinner. This is a great holiday surprise for your family at the big dinner. Fresh, and I do mean, fresh Italian or French Style Old World Bread.

Honemade Pesto sauce for pasta ot with olive oil to dip your bread.... I love this stuff! Hope you do too!

INGREDIENTS

3 cups fresh basil leaves

1 1/2 cups chopped walnuts

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

DIRECTIONS

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.