Avantis Sweet Bread Recipes

AVANTI'S BREAD

Avanti's Bread image

A famous restaurant here in Peoria serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to lasagna & everything in between.

Provided by Mary Scheffert

Categories Yeast Breads

Time 4h25m

Yield 6 loaves

Number Of Ingredients 7

Ingredients

2 packages active dry yeast
3 cups water
3 tablespoons oil
3 eggs
1 teaspoon salt
1 1/4 cups sugar
10 -11 cups flour

Steps:

Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
Place dough in a greased bowl, turning once to bring greased side up.
Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
Cut dough into 5 to 6 portions, each about the size of a grapefruit.
Let rise, covered for 10 minutes.
Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
Preheat oven to 350F.
Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 1023.2, Fat 11.4, SaturatedFat 2, Cholesterol 93, Sodium 432.4, Carbohydrate 201.8, Fiber 6.3, Sugar 42.2, Protein 25.6

AVANTI'S SWEET BREAD

Avanti's Sweet Bread image

Make and share this Avanti's Sweet Bread recipe from Food.com.

Provided by Marie Nixon

Categories Yeast Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup warm water
1/4 ounce active dry yeast (2 1/4 teaspoons)
1 egg, beaten
1/2 teaspoon salt
1/2 cup granulated sugar (scant)
3 cups bread flour
1 teaspoon vegetable oil

Steps:

Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active.
In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended.
Add flour one cup at a time, mixing well after each addition.
Knead till smooth and elastic.
Let rise till doubled, about 1 hour and 30 minutes.
repeat the kneading and rising.
Punch down.
Cut dough into 2 pieces.
Let rise, covered for 10 minutes.
Shape into 2 oblong loaves, about 14 inches long.
Place on greased cookie sheets.
Cover: let rise again, about 50-60 minutes.
Cut slash down middle of bread or 3 slashes diagonally on top.
Bake at 350 for 20 to 25 minutes.

AVANTI'S BREAD

Avanti's Bread image

A favorite restaurant of mine in Peoria, IL, near the hometown where I lived until I was 25, serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to lasagna & everything in between. It also makes a great base for garlic bread and pizza bread. It is delicious. I have added a picture of the bread, as well as, the famous "Gondola".

Provided by Amanda Smith @Smithal70

Categories Sweet Breads

Number Of Ingredients 7

Ingredients

2 package(s) active dry yeast
3 cup(s) water
3 tablespoon(s) oil
3 - eggs
1 teaspoon(s) salt
1 1/4 cup(s) sugar
10-11 cup(s) flour

Steps:

Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
Place dough in a greased bowl, turning once to bring greased side up.
Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
Cut dough into 5 to 6 portions, each about the size of a grapefruit.
Let rise, covered for 10 minutes.
Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
Preheat oven to 350F.
Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.

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