ITALIAN BREAD
This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat. Makes 2 loaves or 6 rolls
Provided by Dee514
Categories Yeast Breads
Time 1h15m
Yield 2 Loaves, 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
- Add butter.
- Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl occasionally.
- Add 3/4 cup flour.
- Beat at high speed for 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a stiff dough.
- Turn dough onto a lightly floured board and knead until smooth and elastic (about 8-10 minutes).
- Cover dough with plastic wrap and then a towel and let it rest for 20 minutes.
- To make loaves: Divide dough in half.
- Roll each half into a 15x10 inch rectangle.
- Starting at wide side, roll up tightly; pinch seam to seal.
- Taper ends by rolling gently back and forth.
- To make rolls: Divide dough into 6 equal pieces.
- Roll each piece into a rectangle 8x5 inches.
- Starting with wide side, roll up tightly; pinch seam to seal.
- Taper ends.
- Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
- Brush dough with oil.
- Cover loosely with plastic wrap and refrigerate 2-24 hours.
- When ready to bake, remove from refrigerator and uncover carefully.
- Let dough stand at room temperature for 10 minutes.
- Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade.
- Bake at 425°F for 15 minutes for rolls, 20 minutes for loaves.
- Remove from oven and brush with egg white beaten with cold water.
- Return to oven; bake 5-10 minutes longer, or until golden.
- **Note: I sometimes add 1/2 to 1 teaspoon (adjust amounts to your preferences) of dried oregano OR basil OR rosemary to the dry ingredients.
- Sometimes I also add 1 bulb (head) of roasted garlic cloves to the dry ingredients.
- To roast garlic: Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the"meat" to the oil).
- Place head (s) in covered casserole or on a piece of heavy aluminum foil.
- Drizzle with olive oil, and bake covered at 350 degrees for about 45 minutes (mine takes over an hour in a terra-cotta garlic baker), or until cloves are soft and can be squeezed easily out of their skins.
- Let roasted garlic cool before adding to the flour for the bread.
Nutrition Facts : Calories 455.9, Fat 3.3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 807.4, Carbohydrate 91, Fiber 4, Sugar 2.5, Protein 13.8
RUSTIC ITALIAN BREAD
Steps:
- BREAD MACHINE DIRECTIONS
- PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
- SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- CONVENTIONAL OVEN METHOD
- SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
- SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- High Altitude (3500 ft.):
- No change.
MOM'S ITALIAN BREAD
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
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