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I wonder what it is about company that brings out the baker in me. Grandpa Bud is visiting from Florida so I decided to make a home cooked Italian meal. I made raviolis, sausage, and meatballs. What goes better with this meal than Italian Bread? Not too much except possibly a little red wine and a dessert.

Meatballs

1 pound 85% lean chopped beef
1/2 cup Italian bread crumbs
1 egg
1/4 cup milk
salt and pepper to taste
parsley flakes
1/4 cup chopped onion
1 clove minced garlic
3 tbsp. of tomato sauce
Mix all ingredients.
Form into meatballs and bake in a 350 oven for about 25 minutes.
Remove from the oven and place in the sauce.
They will continue to cook in the sauce and take on the flavor of the tomatoes.

Italian Bread

2 1/2 cups warm water
2 tbsps. active dry yeast
6 cups all-purpsose flour
2 cups flour
butter
yellow corn meal
1 tbsp. water
1 egg white
1 tbsp. salt

 
Pour warm water into a warm mixing bowl; sprinkle with the yeast. Let stand for 5 minutes, then stir in about 2 cups of the flour.
Beat well; add salt and gradually beat about 4 cups of the flour.
Turn out onto a lightly floured surface and cover with a clean dish towel; let rest 10 minutes.
Knead by hand for 20 minutes or until dough is very elastic, kneading in as much of the remaining flour as necessary for smooth dough.
Place dough in a lightly buttered bowl, turning to grease all of the dough surface.
Cover bowl with a dish cloth and let rise in a warm place for about 1 1/2 hours or until doubled in bulk.
Punch dough down and let rise to double again.
Turn out onto a lightly floured surface.
Divide in half and form each portion into a ball.
Cover with dish cloth and let rest for 10 minutes.
Roll each half of the dough into a 15×8-inch rectangle about 1/2-inch thick.
Roll up tightly, starting with short side, sealing as you roll.
Taper ends by rolling out with hands until loaf is 10 to 11 inches long.
Place loaves seam side down on pizza stones which have been sprinkled with yellow cornmeal.
Add 1 tablespoon of water to egg white in a bowl and beat lightly; brush over and along sides of loaves.
Cover the loaves with a damp cloth without touching dough — place glasses or cups around loaves and place towels on them.
Place pans in in a warm place to rise for about 1 hour, until doubled in bulk.
Place a shallow pan on bottom rack of oven; fill with boiling water.
Bake loaves in center of oven preheated to 375° for 20 minutes.
Brush with egg white mixture again and continue baking for 20 minutes longer, or until well-browned and done.