Avanti Rolls Food

AVANTI'S BREAD

Avanti's Bread image

A famous restaurant here in Peoria serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to lasagna & everything in between.

Provided by Mary Scheffert

Categories Yeast Breads

Time 4h25m

Yield 6 loaves

Number Of Ingredients 7

Ingredients

2 packages active dry yeast
3 cups water
3 tablespoons oil
3 eggs
1 teaspoon salt
1 1/4 cups sugar
10 -11 cups flour

Steps:

Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
Place dough in a greased bowl, turning once to bring greased side up.
Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
Cut dough into 5 to 6 portions, each about the size of a grapefruit.
Let rise, covered for 10 minutes.
Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
Preheat oven to 350F.
Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 1023.2, Fat 11.4, SaturatedFat 2, Cholesterol 93, Sodium 432.4, Carbohydrate 201.8, Fiber 6.3, Sugar 42.2, Protein 25.6

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