Rye Bread
this is my italian bread recipe and i make rye and whole wheat from it. 
see 
the end for smaller batches. 
 
tim 
 
 
italian bread 
 
>from al soldano, soldano's italian bakery 
 
makes 10 loaves 
 
22 cup  flour
10 cup  water
2-1/2 Tbsp  salt
8 Tbsp  lard
4-1/2 Tbsp  yeast
2   eggs
 
mix flour and salt in bowl, yeast and lard in lukewarm water, mixing 
thoroughly. 
mix liquid with flour a little at a time. add eggs to mix and stir 
thoroughly. cover and keep warm and let rise,(1 1/2 hour) beat down and 
let rise again (1 1/2 hour). weigh 1 lb 3 oz and put in greased loaf pans, 
cover and let rise. bake at 375 degrees for 40 minutes. 
 
options: 
 
1.   make egg wash for top of loaves.
2.   sprinkle corn meal in bottom of loaf pans for crusty bottom.
1/2   of recipe makes 6 loaves 1/4 of recipe makes 3 loaves
 
11 cup  flour 5 1/2 cups flour
5 cup  water 2 1/2 cups water
1-1/4 Tbsp  salt 2 teaspoons salt
4 Tbsp  lard 2 tablespoons lard
1-1/8 Tbsp  yeast 3 teaspoons yeast
2   eggs 1 egg
 
 
 
  the following will make 4 loaves
7 cup  flour
2   cups water
2 tsp  salt
2 Tbsp  lard
3 tsp  yeast
1   egg
 
for rye bread, use 3 cups rye flour and 4 cups regular. 
for wheat bread, use 3 1/2 cups wheat flour and 3 1/2 cups regular. 
 
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(ID: 6291) Mirror: rec.food.recipes: Wed, Sep 8, 2004


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