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1999 Bake & Take Day Fancy Bread Champion
Savory Italian Bread

Connie Hudson, Sharon Springs, KS, gave a twist to a simple French Bread recipe and added garlic salt and Italian seasoning to create this prize winning recipe. It is a super bread to serve with a spaghetti or lasagna meal.

2 1/4 cups warm water (120°F)
2 tablespoons vegetable oil
1 tablespoon granulated sugar
1 tablespoon garlic salt
1 1/2 tablespoons Italian seasoning
2 tablespoons active dry yeast
6- 6 1/2 cups all-purpose or bread flour*
Vegetable oil
1 egg white
1 tablespoon 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.

Tip: This bread will be crusty. For a soft crust, spray with a non-stick cooking spray and return to oven for 2 minutes.

Nutritional Analysis: One 1-oz. serving provides 64 calories, 2 g protein, 12 g carbohydrates, 1 g fat, 0 mg cholesterol, .5 g dietary fiber, 3 mg calcium, 25 mg potassium and 69 mg sodium.

* Examples of high-protein flours are Hudson Cream Short Patent, Gold Medal Better For Bread Flour, and Wall-Rogalsky (W-R) Bread Flour. Heartland Mill Unbleached Enriched Flour was used in this recipe.