Gondola Bread Recipes

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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

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 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

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

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