Avanti's Bread

Amanda Smith

By
@Smithal70

A favorite restaurant of mine in Peoria, IL, near the hometown where I lived until I was 25, serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to lasagna & everything in between. It also makes a great base for garlic bread and pizza bread. It is delicious. I have added a picture of the bread, as well as, the famous "Gondola".


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Comments:

Serves:

6 Loaves

Prep:

4 Hr

Cook:

25 Min

Method:

Bake

Ingredients

2 pkg
active dry yeast
3 c
water
3 Tbsp
oil
3
eggs
1 tsp
salt
1 1/4 c
sugar
10-11 c
flour

Directions Step-By-Step

1
Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
2
Place dough in a greased bowl, turning once to bring greased side up.
3
Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
4
After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
5
Cut dough into 5 to 6 portions, each about the size of a grapefruit.
6
Let rise, covered for 10 minutes.
7
Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
8
Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
9
Preheat oven to 350F.
10
Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Main Ingredient: Flour
Regional Style: Italian