Avanti's Bread

Amanda Smith


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".


★★★★★ 2 votes

6 Loaves
4 Hr
25 Min


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  • 2 pkg
    active dry yeast
  • 3 c
  • 3 Tbsp
  • 3
  • 1 tsp
  • 1 1/4 c
  • 10-11 c

How to Make Avanti's Bread


  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.

Printable Recipe Card

About Avanti's Bread

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

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