A Favorite Central Illinois "Italian Sweet Bread"

If you are from the central Illinois area you know what I mean when I mention the restaurants "Advanti's, Michael's Italian Feast, or La Gondola" the first thing many people think of is their incredibly sweet, irresistible bread that is served at your table before your meal. Usually this means you will be full on bread before your meal even reaches the table. 

When I would come home from college or when my husband and I would visit when we lived in Maroa I would always make sure to stop and pick up some of this delicious bread from one of these locations. When I came home from the hospital after delivering Lucy my best friend, Libby, brought a "gondola" which is a sandwich made on this sweet bread! Best post-pregnancy gift ever!  This bread is a staple for many people when they return to visit this area. 

When I saw this recipe posted on Facebook a few years ago I knew I had to pin it and eventually made it! If I could capture a smell in my kitchen this would be one I would bottle up and sell! The recipe said it made 4 long loaves but I made 6 medium loaves instead and gave them away as gifts! 

My bread baking in the oven

While I am not a cook that likes to make bread often (partially because I am impatient and hate to wait for the dough to rise) this bread was actually fun to make with the best results at the end! Hope you enjoy! 

Avanti's Sweet Italian Bread

Link to food.com recipe

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.