Italian Bread

Makes 2 loaves.

1 3/4 cups warm water (100 to 110oF)

2 packages FLEISCHMANN'S Active Dry Yeast

2 teaspoons salt

5 to 5 1/2 cups all-purpose flour

Additional flour, optional

Directions

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, salt, and 2 cups flour; blend well. Stir in
enough remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 6 to 8 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.

Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each half to 12-inch circle. Roll up each circle tightly as for jelly
roll to make loaf. Pinch seams and ends to seal; taper ends by gently
rolling back and forth. Place loaves, seam sides down, on large greased
baking sheet. Cover; let rise in warm place until doubled in size, about 20
to 40 minutes.

Lightly dust loaves with additional flour, if desired. With sharp knife,
make 3 or 4 diagonal slashes (1/4 inch deep) across top of each loaf. Bake
at 400oF for 25 minutes or until done. Remove from sheet; let cool on wire
rack.



Nutrition Information

Nutrition information per serving (1/24 of recipe): calories 102; total fat
0g; saturated fat 0g; cholesterol 0mg; sodium 196mg; total carbohydrate 21g;
dietary fiber 1g; protein 3g.