Pasta Booklet
Use at least 4 quarts of water per pound of pasta Add a generous tablespoon of salt to boiling water Adding oil can prevent foaming but also prevents the sauce from stickling to the pasta after it is cooked.
BREADS Savory Italian Bread 2 ¼ cups warm water 2 tablespoons olive oil 1 tablespoon granulated sugar 1 tablespoon garlic salt 1 1/2 tablespoon Italian seasoning 2 tablespoons instant yeast 6 to 6 ½ C. all-purpose or bread flour or part whole wheat flour In large mixing bowl, stir together water, oil, sugar, garlic salt, Italian seasoning, yeast and 3 cups of the flour. Beat 3 minutes.
Gradually add enough of the remaining flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook. Place dough in a greased bowl, turn once to grease top. Cover, let rise until doubled. Punch down dough and divide into 2 pieces and form them into round loaves. Place on greased or parchment lined large baking sheet. Brush with olive oil, cover with plastic wrap, and let rise until doubled. Beat together 1 egg white and 1 tablespoon water until frothy. Brush on loaves. Option: Carefully cut slits on top of the loaves. Bake in preheated 400°F oven 30-35 minutes until golden brown . Makes 2 loaves
