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Italian Bread II
November 11, 2007

This was an excellent Italian bread recipe, but it's a good thing I checked it after a few minutes of kneading in the machine; it was like batter instead of dough! I ended up adding about 3/4 C. more flour just so it would knead into a ball. It was still rather hard to handle, but I did manage to get it into loaves. Thankfully, the end result was super! I strongly urge that 5 minutes in the oven before serving; it was the finishing touch for a nice, crusty loaf! Will make again.

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