Recipe: Italian Bread or Hero Rolls with Salt-Water Glaze

ITALIAN BREAD WITH SALT-WATER GLAZE

5 cups flour (approximately), divided use
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups water
1 tablespoon margarine
Salt-Water Glaze (recipe follows)

In a large mixing bowl stir well 1 1/2 cups flour, yeast, sugar and salt; set aside.

In small saucepan heat margarine until lukewarm (105-115 degrees F) (margarine need not melt).

Add margarine to dry ingredients in bowl. Beat with electric mixer at medium speed about 2 minutes or until smooth and elastic. Add 3/4 cup flour and beat, scraping bowl occasionally, 2 minutes.

Stir in 2 cups or more flour to make stiff dough. Turn out on lightly floured surface; knead about 8 to 10 minutes (adding more flour as needed to prevent sticking) until smooth and elastic. Place dough in greased bowl; turn to grease top. Cover and let rise in draft free place about 1 hour or until doubled.

Divide dough in half. Roll each in a 15x9-inch rectangle. Beginning at wide seams, roll each up tight, pinch seams to seal. Taper ends by rolling gently back and fourth.

Place on a greased, cornmeal-sprinkled baking sheet 3 inches apart. Cover; let rise 30 to 40 minutes or until doubled.

Brush loaves with Salt-Water Glaze. On top of each make three or four 1/4 inch deep diagonal cuts with razor blade or sharp knife.

Bake in preheated 425 degree F oven 20 minutes. Brush again with Salt-Water Glaze. Bake 5 to 10 minutes longer or until golden brown. Remove to racks to cool.

SALT-WATER GLAZE:
Stir 1/4 cup warm water and 1/2 teaspoon salt until dissolved.

VARIATION:

HERO ROLLS:
Prepare dough as above. Divide dough in 6 equal pieces. Roll each in 8x5-inch rectangle. Begining at wide side, roll up tight; pinch seams to seal; taper ends. Let rise as above. Bake 15 minutes; brush with glaze; continue as above

Makes 2 loaves, 15 slices each or 6 Hero Rolls
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