Bread recipe4 for Italian Bread 2 1/4 C. warm water (115°F) 2 T. vegetable oil 1 T. granulated sugar 1 T. garlic salt 1 1/2 T. Italian seasoning 1 package active dry yeast 6- 6 1/2 C. all-purpose or bread flour Vegetable oil 1 egg white 1 T. cold water In large mixing bowl, stir together water, oil, sugar, garlic salt, Italian seasoning, yeast and 3 cups of the flour. Beat 3 minutes. Gradually add enough of the remaining flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook. Place dough in a greased bowl, fuming once to grease top. Cover, let rise in an 80°F place until doubled. Punch down dough and divide into 4 equal pieces. Cover, let rest 10 minutes. Roll each piece of dough into a 15-inch rope. Take the ends of 2 ropes and pinch together. To shape, crisscross over and under forming a twist. Pinch together ends and tuck under loaf. Place on greased or parchment lined baking sheet. Shape the remaining 2 ropes of dough and place on another baking sheet. Brush with oil, cover with plastic wrap, and let rise until doubled. Beat together egg white and 1 tablespoon water until frothy. Brush on loaves. Bake in preheated 400°F oven 35-40 minutes.Makes 2 loaves. Tip: This bread will be crusty. For a soft crust, spray with a non-stick cooking spray and return to oven for 2 minutes.
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