avanti's bread
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".
prep time
4 Hr
cook time
25 Min
method
Bake
yield
6 Loaves
Ingredients
- 2 packages active dry yeast
- 3 cups water
- 3 tablespoons oil
- 3 - eggs
- 1 teaspoon salt
- 1 1/4 cups sugar
- 10-11 cups flour
How To Make avanti's bread
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Step 1Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
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Step 2Place dough in a greased bowl, turning once to bring greased side up.
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Step 3Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
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Step 4After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
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Step 5Cut dough into 5 to 6 portions, each about the size of a grapefruit.
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Step 6Let rise, covered for 10 minutes.
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Step 7Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
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Step 8Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
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Step 9Preheat oven to 350F.
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Step 10Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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