Italian Bread

So, instead of a birthday cake this year, Nick decided he wanted Birthday Bread.   And not just any kind of bread.  It had to be homemade Italian Bread.  I told you that my kids were bread snobs. 

So, I did a practice run and made this Italian bread.  I found this recipe on The Spruce.  It's a simple recipe and makes two loaves.  

I don't think I have to tell you if the bread was tasty.  I will tell you that the bread did not last more than 24 hours.

Here's the recipe:

Italian Bread

ingredients:
1 TBSP sugar
2 tsp talt
1 TBSP (2 pkgs) active dry yeast
1 3/4 cups warm water (95-110F)
1 TBSP soft butter or margarine
5 cups bread flour (approximately)
1 egg white
1 TBSP cold water

directions:
In a large bowl, stir the sugar, salt, yeast and warm water.
Stir in soft butter.
Mix in enough flour to make a soft dough that can be kneaded by hand (3-4 cups).
Place dough on lightly floured surface and knead for 8 minutes, adding more flour if needed, until dough is soft and not sticky.
Place dough in greased bowl and flip over so that top is also lightly greased and cover with clean kitchen towel.  Let is rise for 30 minutes in a warm, draft free place.

Once dough has risen, it is time to shape the loaves.  

Grease a baking sheet and sprinkle it with cornmeal.
Remove dough from the bowl and place onto a lightly floured table.  Divide the dough into two equal parts.
Roll each half into a 15 x 9 rectangle.  Tightly roll the dough along the 15" side.  Pinch the seams and taper the ends of each loaf.
Place the loaves on the prepared baking sheet.
Cover and let rise for 20 minutes.

Preheat oven to 425F.
Make 3 deep diagonal slashes on each loaf and bake the bread for 20 minutes.

Lightly beat the egg white and cold water in a small bowl.  Remove loaves from the oven and brush with the watered egg mixture.  Return the loaves to the oven for another 5 minutes.
Serve the bread warm or cold.

Enjoy!