Italian Bread Rolls
|All purpose flour||7 3⁄4 Cup (124 tbs)|
|Active dry yeast||2 Tablespoon (2 Package)|
|Warm water||2 1⁄2 Cup (40 tbs) (110Â° To 115Â)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Egg white||1 , beaten|
In large mixer bowl combine 3 cups of the flour and the yeast.
Combine warm water and salt.
Add to flour mixture." Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in using a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a very stiff dough.
Continue kneading till smooth and very elastic (15 to 25 minutes).
Place in lightly greased bowl, turning once.
Cover; let rise in a warm place till double (114 to 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape into desired shape as directed below.
Place on greased baking sheets sprinkled with cornmeal.
Cover; let shaped loaves rise till double (45 to 60 minutes).
When ready to bake, place a large shallow pan on lower rack of oven and fill with boiling water.
Add 1 tablespoon water to egg white; brush over top and sides of loaves.
Bake large loaves (round, long, or plump) at 375° about 20 minutes; brush again with egg white mixture.
Bake about 20 minutes longer.
Bake small breads (individual loaves or hard rolls) at 400° about 15 minutes.
Brush again with egg white mixture.
Bake 10 to 15 minutes more.