Italian Bread

>From Al Soldano, Soldano's Italian Bakery

Recipe has been in use for 60+ years

Makes 10 loaves

22 cup Flour
10 cup water
2 1/2 tablespoons salt
8 tablespoons lard
4 1/2 tablespoons yeast
2 eggs

Mix flour and salt in bowl, yeast and lard in luke warm water, mixing
thoroughly. Mix liquid with flour a little at a time. Add eggs to mix and
stir thoroughly. Cover and keep warm and let rise,(1 1/2 hour) Beat
down and let rise again (1 1/2 hour). Weigh 1 lb 3 oz and put in greased
loaf pans, cover and let rise. Bake at 375 degrees for 40 minutes.
Weight is more or less, depending on what you want for size of loaf

Options:

1. make egg wash for top of loaves.
2. sprinkle corn meal in bottom of loaf pans for crusty bottom.




1/2 of recipe makes 6 loaves 1/4 of recipe makes 3
loaves

11 cup Flour 5 1/2 cup Flour
5 cup Water 2 1/2 cup Water
1 1/4 tablespoons Salt 2 teaspoons Salt
4 tablespoons lard 2 tablespoons lard
1 1/8 tablespoons yeast 3 teaspoons yeast
2 eggs 1 egg



The following will make 4 loaves
8 cup Flour
2 3/4 cup water
2 teaspoons salt
2 tablespoons crisco
3 teaspoons instant yeast
2 egg

For rye bread, use 2 cup rye flour and 6 cup regular.
For wheat bread, use 3 cup wheat flour and 5 cup regular.

I use instant yeast in all of my breads.

Tim Bowley


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