Italian Bread

This is yummy, yummy Italian bread. I mean it. It's yummy.The Food Nanny strikes yet again. Thank you, Liz Edmunds. :) Fresh with butter and honey is HEAVEN! This bread also makes phenomenal french toast. Freezes great. Makes 2 large soft Italian Loaves.

Italian Bread

3 c warm water (100-105 degrees)
1 1/2 Tbs (2 packets) yeast
1/2 tsp sugar
In a small bowl combine the warm water with the yeast and sugar.  Stir just until dissolved.  Cover with a small plate or paper towel and let this mixture sit until foamy on top, at least 10 minutes.

In a large mixing bowl or bread mixer place:
1 Tbs salt
2 Tbs sugar
1/4 c melted butter or margarine
6 c white flour

Pour the foamy yeast mixture into the bowl and stir together until well mixed.  If the flour and yeast mixture is too wet add 1/4 cup more at a time, up to 2 cups.  Add enough flour until the dough is nice and firm, nothing sticking to the sides of the bowl.  Knead for 10 minutes.  Cover with a dish towel and let rise until double in bulk.  When dough has doubled punch it down again and divide in two equal portions.  On a lightly floured counter top form each portion of dough with your hands into a a French loaf shape (about 10" long).  Place the loaves side by side onto a greased cookie sheet.  With a sharp knife make 3 angled slashes on top of each loaf.

1 beaten egg white
Sesame seeds (optional)
Beat one egg until stiff and brush over tops of bread loaves and sprinkle with sesame seeds (optional).
Let the dough rise again (uncovered) until double in bulk, about 20-30 minutes.  Meanwhile, preheat oven to 350 degrees. Bake for 30 minutes or until top of loaves are golden brown.
Turn the loaves onto a cooling rack. Serve the bread hot if desired or allow to cool.

Variation: To make rolls, pinch off about 1 1/2 inch balls of dough for each roll and place side by side on a greased sheet pan. Let rinse until doubled in bulk, 30-45 minutes. Bake at 350 degrees until the rolls are lightly browned, 10 to 13 minutes.