This is my Italian bread recipe and I make rye and whole wheat from it.
see
the end for smaller batches.

Tim


Italian Bread

>From Al Soldano, Soldano's Italian Bakery

Makes 10 loaves

22 cups Flour
10 cups 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 lukewarm 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.

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 cups Flour 5 1/2 cups Flour
5 cups Water 2 1/2 cups 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
7 cups Flour
2 ¾ cups water
2 teaspoons salt
2 tablespoons lard
3 teaspoons yeast
1 egg

For rye bread, use 3 cups rye flour and 4 cups regular.
For wheat bread, use 3 1/2 cups wheat flour and 3 1/2 cups regular.

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