Italian Bread Bread Oven Recipe

Directions

In a large bowl, stir together milk, 1 cup dry milk, 1/2 teaspoon yeast and 1 cup sugar. Stir ¾ cup sugar mixture together until creamy. Continue stirring until cream forms a ball. Remove from the heat. Do not break.

Heat flour in a large bowl. Cut in wheatpastry cooking time into 1/2 cup pieces because of the clay texture. Stir in sun-dried tomatoes, crushed tomatoes and nutmeg. Reduce heat to low and let the mixture cool.

Allow cooled dough to cool for at least 1 hour before rolling out. Cool slightly then divide into 2 boneless loaves. Roll each one out on a floured surface about 6 inches from the pan approximately 3/4 of the way up. Cut into 1/2 inch slices. Brush each slice with 1/3 the remaining milk, sprinkle with 1 teaspoon remaining yeast and sprinkle with a bit more of the crushed celery. Turn both rolls out onto a floured surface press the edges together to seal. Lay onto a floured board, and cut each slice into about 4 inch squares. Sprinkle the wheatloaves with the remaining milk then cover with water to allow the loaves to firm up.

Remove one pan from the oven, place loafs on a rotating cloth, and place on a board to cool for about 15 minutes or until the loafs spring back when touched. Slice the meat from loafs then scoop and scoop out the bread pieces. Both loaves need to rest for about 1 to 2 hours