1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaves 403g Recipe makes 6 loaves)
Calories 1023
Calories from Fat 102		(10%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 430mg		17%
Potassium 304mg		8%
Total Carbohydrate 201.7g		67%
	Dietary Fiber 6.1g	24%
	Sugars 42.4g
Protein 25.6g		51%
how is this calculated?

Avanti's Bread

Recipe #22811 | 4½ hours | 4 hours prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mary Scheffert
Mar 17, 2002

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.

6 loaves (change servings and units)

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

Directions

1
Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
2
Place dough in a greased bowl, turning once to bring greased side up.
3
Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
4
After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
5
Cut dough into 5 to 6 portions, each about the size of a grapefruit.
6
Let rise, covered for 10 minutes.
7
Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
8
Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
9
Preheat oven to 350F.
10
Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Oven Potato Wedges (Oamc)

Fairy Bread

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Featured Reviews for This Recipe

From: mrs. birkey

On Feb 13, 2009

I am from Bloomington and my man is from Peoria... so we had our doubts. But, we both loved it! The Bloomington and Peoria Avanti's bread tastes different from each other, and we both agreed that this tasted more like Bloomington's version. I cannot wait to knock the socks off some coworkers with this one.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Tonikayk

On May 5, 2008

I left Illinois almost 40 years ago, but will never forget this bread. I used call and have two delivered, just for me and be happy happy happy all weekend long. Anytime I roll thru corn country, I stop at Avanti's, thank you fosr the recipe and thank you for the wonderful memory of my youth.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: greyghost

On Sep 23, 2002

FANTASTIC!!!!!!! I used to live in Peoria years ago - but was back there on business about 5 years ago and went to Avanti's - what a treat to get this recipe! Thank you so much- it was PERFECT! Thanks again!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: natecorbitt

On May 6, 2009

Excellent recipe. I find this is more like the bread at LaGondola (an Avanti's clone in Bloomington-Normal), in that it is even sweeter than Avanti's bread. Perhaps cutting down on the sugar just a tad will help that.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews