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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle yeast and sugar into 4 cups of warm water. | 2. Pour 5 lbs of flour into a 12-14 quart pot. | 3. When yeast bubbles up, add to flour with 3 additional cups of water, mixing in flour with a kneading motion. | 4. If a little sticky, add additional flour, 1/2 cup at a time. | 5. After completely kneaded into a dough, rub entire dough with 1-2 tablespoons olive oil. | 6. Set in a warm place to rise, covered, for 2- 2 1/2 hours, until doubled in bulk. | 7. After dough has risen, place on a floured surface and divide into four loaves. | 8. If dough is sticky, sprinkle some flour on your hands. | 9. Do not handle dough too much. | 10. Shape dough into 4 round loaves and cover. | 11. Let rise until doubled in size, about 45 minutes. | 12. Bake on either bread stones or cookie sheets that have been greased and sprinkled with cornmeal in a preheated 400° oven till a golden brown, about 30-35 minutes. | 13. The loaf should have a hollow sound when tapped on the bottom with your knuckles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	5			2472.85	496.8305	82.06299999999999	11.370999999999999
fast rising yeast	1	package		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	7	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.