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1 package active dry yeast
1 1/2 c. warm water
1 T. shortening, melted or oil
1 T. sugar
1 1/2 t. salt
4 c. flour
Sprinkle yeast on water in large bowl. Stir to dissolve. Add sugar, salt, and half of flour. Stir to combine.
Add melted shortening and rest of flour. Mix well. Turn dough onto a lightly floured surface and knead about 5 minutes.
Place dough into a greased bowl in warm place and cover with towel. Let rise until doubled in size, about 1 hour.
Punch down and knead for one minute. Divide in half and shape in loaves (roll up and pinch very tightly).
Place on greased cookie sheet, seam side down, slice top with white sharp knife, then cover with a towel. Let rise in a warm place until doubled in size, about an hour.
Bake at 350 degrees for 30 to 35 minutes or until it sounds hollow when tapped. Can be brushed with butter afterwards or brushed with egg white before and sprinkle with sesame or poppy seeds.
Allow to cool on a rack for at least 5-10 minutes before slicing.