From the box of S.H. of Marshall, Missouri.
Italian Bread
1 c. warm water
2 1/4 [tsp.] (1/4 ounce) dry yeast
1 1/2 Tbsp. sugar
2 c. warm water
1 1/2 Tbsp. shortening
1 1/2 Tbsp. salt
7 1/2 c. flour
Sprinkle corn meal on cookie sheet
Bake 375 deg. for 20 minutes.
I’m interested in making this Italian bread, but I’m wondering how long it has to rise, or if it does have to rise…
Good question joyviera! Not sure the point of posting a recipe on a public website that creates more questions than it answers. This one implies that the person who wrote it knows the mechanics of making this bread and the above is just a quantities list/reminder to themselves.
I bake bread often and usually the rise time is about an hour or when the dough doubles in size. I turn the light on in my oven to give a little extra warmth. I hope this helps.
The point is that if we don’t preserve the parts of the mysteries we have, we won’t know what we’re looking for. If recipes are purely mechanical things to you, you’re going to have a miserable time on this site. But I’ll see what I can find.
First before you let it rise, oil the bowl and roll the dough so it has a little oil all over. Cover bowl, Then let it rise double in size, then punch down, shape the loaf and cover and let rise into loaf size. (The size you would see in stores). The smaller the loaf the chewyer the inside. It is best if you bake on a oven stone, if you do not have one bake it on a upside down sheet pan. You will get better results this way.
I hope this helped.
Being a yeast dough, I’m going to assume this requires rising time. The fact that it contains 7 1/2 cups of flour and only requires 20 mins of baking time, I’m going to also assume that the dough is to be separated and formed into several long loaves or rolls rather than one large one. If you’ve never made bread before, review several bread /roll recipes before trying this one to get a feel for size and timing. Otherwise, this looks good.
If your a bread maker follow rising time for other breads. Not difficult. Look at another similar recipe. I enjoy these recipes that are wrote down on scrap paper. Thank you for posting,