1 3/4 cups warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
2 teaspoons salt
5 cups all-purpose flour (5 to 5 1/2 cups)
Additional flour, optional
Servings: 24
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large, greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Lightly dust loaves with additional flour, if desired. With sharp knife, make three or four diagonal slashes (1/4-inch deep) across top of each loaf. Bake at 400ºF for 25 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 2 Loaves
Cuisine: Italian
2 packages Fleischmann's® Active Dry Yeast
2 teaspoons salt
5 cups all-purpose flour (5 to 5 1/2 cups)
Additional flour, optional
Servings: 24
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large, greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Lightly dust loaves with additional flour, if desired. With sharp knife, make three or four diagonal slashes (1/4-inch deep) across top of each loaf. Bake at 400ºF for 25 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 2 Loaves
Cuisine: Italian
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