Sourdough Italian Bread Recipe

Title: SOURDOUGH ITALIAN BREAD
  Categories: Breads, Starter, Sourdough, Italian
       Yield: 1 Servings
  
    1.25 c  Starter
    1.00 ts Salt
    1.00 c  Lukewarm water
    1.50 c  Flour
    2.00    Cakes or packages yeast
    1.33 c  Lukewarm water
    0.50 c  Plus 1 tsp. grated Romano or
            -Parmesan cheese
    0.50 ts Salt
    0.50 ts Black pepper (coarse)
    4.00    To 5 cups flour
    1.00 ts Sesame seed
  
   Early in the morning combine the starter, 1 tsp. salt, 1 cup lukewarm
   water and 1-1/2 cups flour.  Beat to blend thoroughly. Cover with a
   clean towel and set aside for approximately 5 hours. If the sponge
   has to set for a little longer or shorter period of time, it won't be
   hurt.
   
   When ready to finish the dough, stir the sponge down. Dissolve the
   yeast in the lukewarm water and add to the sponge. Now stir in the
   next 4 ingredients in the order given, adding 4 cups flour first, and
   then using the other cup of flour if needed.  Turn the dough out onto
   a lightly floured breadboard and knead thoroughly, about 7 to 10
   minutes. Then return the dough to a buttered bowl, cover with a clean
   towel, and set aside to rise until doubled, about 1 hour. When
   doubled, punch the dough down and set aside, covered, for another 1/2
   hour.
   
   Now turn the dough out onto a lightly floured board again, and divide
   into 6 pieces of dough.  Roll and stretch each piece of dough into a
   long rope. Braid 3 of the ropes together for each loaf. Tuck the ends
   under, and lift each braid into a buttered glass loaf pan. Cover and
   set aside to rise until doubled again, about 1 hour. Brush loaves
   with melted butter and sprinkle each loaf with a mixture of 1 tsp.
   each sesame seed and grated Romano or Parmesan cheese. Bake loaves in
   375 oven until browned and done, about 40 to
        45    minutes.
   
   From: A World of Breads Shared By: Pat Stockett From: Pat Stockett
   Date: Sat, 10-2
  
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