Brenda's Italian Bread
5 1/2 c Unsifted flour 1 tb Salt 1 tb Sugat 1 tb Butter or margerine 2 Pkgs active dry yeast 1 3/4 c Very warm tap water (120 to 130 degrees) Cornmeal Corn or other vegetable oil 1...
Ingredients
- 51/2 c unsifted flour
- 1tbsp salt
- 1tbsp sugat
- 1tbsp butter or margerine
- 2Pkgactive dry yeast
- 13/4 c very warm tap water
- 1tbsp cold water
Directions
- 1
5 1/2 c Unsifted flour 1 tb Salt 1 tb Sugat 1 tb Butter or margarine 2 Pkgs active dry yeast 1 3/4 c Very warm tap water (120 to 130 degrees
- 2
Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients
- 3
Add half the water and turn processor on and off 4 times
- 4
Add 1 1/2 cups flour and remaining water
- 5
Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades
- 6
If the dough is too sticky (wet), add remaining flour a few tablespoons at a time
- 7
When correct consistency, let processor run 40 to 60 seconds to knead dough
- 8
Turn dough out onto a lightly floured board and knead several times to form a smooth ball