Sydney made Italian bread for dinner last night. Silly girl probably had more on her clothing and face than in the pan. This is an easy recipe and perfect for any meal. Unfortunately we have been making it for so many years, I do not know exact measurements. Growing up I remember asking grandma how much to put in to different recipes and she never quite knew, she would say you can feel it in your hands when the bread has enough flour. I understand now, but also realize how frustrating it is trying to get the recipe out to others. However, here is an attempt to pass on the ingredients.

Italian Bread:

2 1/4 C water warmed up with 2 T vegetable oil

In a separate bowl mix:

3 C flour

1/4 C sugar

2 T Italian seasoning

1 T oregano

2 T yeast

Mix together and then add wet ingredients with a wooden spoon

add more flour 1/4 C at a time until too thick to mix with spoon

roll out onto floured surface and knead in flour. Should take about 7 C of flour

Knead until smooth and when pushed in bounces back

place dough into grased bowl and cover in warm place until double in size

After double, punch down and let set for 5 minutes split in two and form into Italian bread. Use knife and make slices down the center of the bread. Cover and let rise again.

Bake until golden brown in 325 degree oven.