Italian Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Long kneading is the key to correct texture for Italian and French breads


  • 2 pkgs. active dry yeast
  • c. warm water (110 to 115°)
  • 7¼ to 7¾ c.


  • Sprinkle yeast on warm water; stir to dissolve.
  • Add 2 c. flour and beat thoroughly; stir in salt. Stir in c. flour (about) a cupful at a time; the dough will be stiff.
  • Turn onto a lightly floured board, cover with a clean towel and let rest 10 to 15 minutes.