Savory Italian Bread

Savory Italian Bread

2 1/4 C. warm water (120°F.)

2 T. vegetable oil

1 T. granulated sugar

1 T. garlic salt

1 1/2 T. Italian seasoning

2 tablespoons active dry yeast

6- 6 1/2 C. all-purpose or bread flour

Vegetable oil

1 egg white

1 T.  cold water

In large mixing bowl, stir together water, oil, sugar, garlic salt, Italian seasoning, yeast and 3 cups of the flour. Beat 3 minutes.

Gradually add enough of the remaining flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook. Place dough in a greased bowl, fuming once to grease top. Cover, let rise in an 80°F place until doubled.

Punch down dough and divide into 4 equal pieces. Cover, let rest 10 minutes. Roll each piece of dough into a 15-inch rope.

Take the ends of 2 ropes and pinch together. To shape, crisscross over and under forming a twist. Pinch together ends and tuck under loaf. Insert several toothpicks to hold ends together. Place on greased or parchment lined baking sheet. Shape the remaining 2 ropes of dough and place on another baking sheet.

Brush with oil, cover with plastic wrap, and let rise until doubled.

Beat together egg white and 1 tablespoon water until frothy. Brush on loaves. Bake in preheated 400°F. oven 35-40 minutes. Remove toothpicks and cool on wire rack. This bread freezes well.

Makes 2 loaves.

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