BASIC ITALIAN BREAD
Provided by Food Network
Time 3h26m
Yield 1 large loaf Italian bread
Number Of Ingredients 8
Steps:
- Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
- Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
- Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
- Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
BEST EVER ITALIAN BREAD
I found this recipe on a baking blog, and decided it would be my first posted recipe. I don't want to lose this one! Crunchy on the outside, fluffy and delicious on the inside. This recipe makes a HUGE loaf that's big enough to serve at a large family dinner. Don't let the long instructions scare you. It's really easy to make! Enjoy!
Provided by charps
Categories Yeast Breads
Time 3h15m
Yield 1 HUGE loaf, 1 serving(s)
Number Of Ingredients 7
Steps:
- Stir the yeast into lukewarm water and set aside.
- Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
- Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
- Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
- Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
- Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
- Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
- Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.
Nutrition Facts : Calories 2615.8, Fat 33.9, SaturatedFat 4.8, Sodium 5904.7, Carbohydrate 494.8, Fiber 19.6, Sugar 15.3, Protein 72.2
CHEESY ITALIAN BREAD
This crusty bread is as big a treat today as it was when Mom made it back when I was growing up. It goes so well with an Italian meal or alongside a big bowl of soup. -Cookie Curci, San Jose, California
Provided by Taste of Home
Time 40m
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
FLUFFY ITALIAN BREAD
I found this recipe in Taste of Home Magazine, recipe by Elsie Palmer. I just received my first KitchenAid Mixer for Christmas and couldn't wait to try it on making bread dough and decided to try this recipe, although I only made half, one loaf. Times don't include rising and cooling times.
Provided by diner524
Categories Yeast Breads
Time 50m
Yield 2 loaves, 12 serving(s)
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, about 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. With a sharp knife, make four shallow slashes across top of each loaf.
- Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
MAMA D'S ITALIAN BREAD
This is a basic delicious Italian bread.
Provided by Christine Darrock
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 36
Number Of Ingredients 5
Steps:
- Add the sugar and yeast to the warm water and let proof.
- Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
- Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
- Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
- Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
- Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 18.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 2.6 g, Sodium 194.4 mg, Sugar 0.2 g
CHEWY ITALIAN BREAD
Make and share this Chewy Italian Bread recipe from Food.com.
Provided by ghostlyvision
Categories Yeast Breads
Time 8h
Yield 1 1/2 pound loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- To make the biga:.
- Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
- To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
- Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
- Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
- Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
- While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
- Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack.
- Times are approximate, altogether the bread takes most of the day to complete.
Nutrition Facts : Calories 215.3, Fat 0.6, SaturatedFat 0.1, Sodium 584.2, Carbohydrate 45, Fiber 1.8, Sugar 0.2, Protein 6.3
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.
CHEESY ITALIAN BREAD
This is more like a version of garlic bread or cheese bread. It's actually something I learned to make from my partner. It goes great with Italian dishes or creamy casseroles. For the bread, I'd suggest a crunchy type of bread, like French bread or a baguette. For the dressing, I use Kraft Fat-Free Zesty Italian dressing. Any type of Italian dressing would work.
Provided by PdxBarb
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees.
- Slice the bread into thick slices (about 1/2 inch thick).
- Place on baking sheet. Put about a tsp or so of Italian dressing on each slice and spread it around. Let it soak in a little bit.
- Sprinkle shredded cheese on top of each slice. I've used cheddar, co-jack and slices of mozzarella with good results.
- Bake for about 8-10 minutes. Your time may vary due to size and dryness of the bread.
Nutrition Facts : Calories 275.8, Fat 13.8, SaturatedFat 6.8, Cholesterol 29.8, Sodium 678.6, Carbohydrate 26.7, Fiber 1.2, Sugar 3.1, Protein 10.9
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- Add the Yeast to the warm water and let sit for about 10 minutes to allow yeast to activate. Then add the rest of the ingredients for the dough. Mix well and using a dough hook on your mixer continue to knead the dough until it no longer sticks to the sides and becomes a good solid ball.
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