AVANTIS MENU RECIPES

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AVANTI'S BREAD RECIPE - FOOD.COM



Avanti's Bread Recipe - Food.com 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.

Total Time 4 hours 25 minutes

Prep Time 4 hours

Cook Time 25 minutes

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, FatContent 11.4, SaturatedFatContent 2, CholesterolContent 93, SodiumContent 432.4, CarbohydrateContent 201.8, FiberContent 6.3, SugarContent 42.2, ProteinContent 25.6

AVANTI'S BREAD RECIPE - FOOD.COM



Avanti's Bread Recipe - Food.com 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.

Total Time 4 hours 25 minutes

Prep Time 4 hours

Cook Time 25 minutes

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, FatContent 11.4, SaturatedFatContent 2, CholesterolContent 93, SodiumContent 432.4, CarbohydrateContent 201.8, FiberContent 6.3, SugarContent 42.2, ProteinContent 25.6

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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".
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