Return to Content

Italian Bread Ring

Italian Bread Ring
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 1 ring

A no-knead yeast bread that makes a huge round loaf. For variety, use part whole-wheat flour or throw in some wheat germ. --Stone House Inn, North Thetford, Vermont

Ingredients:

  • 1 package dry yeast
  • 1/4 cup warm water
  • 1/2 teaspoon sugar
  • 8 cups flour
  • 5 tablespoons butter, cut into bits and softened
  • 1 tablespoon salt
  • 2 eggs, lightly beaten
  • 2 to 3 cups warm water
  • Cornmeal

Instructions:

In small bowl proof yeast in 1/4 cup warm water and sugar In large bowl combine flour, butter, and salt. Blend in yeast mixture and eggs and gradually add 2 to 3 cups warm water enough to make a soft dough. Transfer to a greased bowl, cover, and let rise in warm place for 2 hours, or until double in bulk. Punch down dough. Sprinkle a greased or Teflon-coated baking sheet with cornmeal. Form dough into a ring on baking sheet, let rise for 10 minutes, and bake in preheated 400 degrees F oven for 10 minutes. Reduce heat to 300 degrees F and bake 1-1/2 hours more or until lightly browned. Cool on rack.
Updated Wednesday, March 5th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2