Recipe: Pyrex Bake-A-Round Italian-Style Bread

PYREX BAKE-A-ROUND ITALIAN-STYLE BREAD
Makes 1 Loaf

1/4 cup warm water
1 package active dry yeast
1 teaspoon sugar
3 tablespoons butter, cut in small pieces
1/2 cup hot water
1 teaspoon salt
3 cups flour
1 tablespoon cornmeal

Pour warm water into large bowl; stir in yeast and sugar.

Melt butter in hot water; cool to lukewarm.

Add salt and butter into yeast mixture. Stirring vigorously, add flour, one cup at a time, until dough almost comes away from sides of the bowl.

Turn out onto lightly floured board. Using baker's scraper or spatula scrape under flour and dough, fold over and press with free hand. Continue until dough has absorbed enough flour so it is easy to handle. Knead about 4 minutes. When dough is soft and smooth, let rest 5 to 6 minutes.

Roll or pat into rectangle about 8 by 18-inches. Starting with narrow end, roll tightly, jelly-roll fashion; seal dough about every half turn. Seal the ends very well.

Center dough in greased tube dusted with cornmeal. Butter ends of loaf. Cover ends of tube and place in rack. Let dough rise in a warm, draft-free place until almost doubled (50 to 60 minutes).

Bake at 425 degrees F for 45 to 50 minutes. Slide bread from tube onto rack to cool.

Source: Pyrex Bake-A-Round instruction sheet