Homemade Italian Bread
User Reviews
5
Homemade Italian Bread
Description
Homemade Italian Bread is made by combining yeast with sugar, salt, and flour, then enriching the dough with warm butter and water. After mixing, the dough is kneaded until smooth and elastic, ensuring a tender yet chewy texture. Resting the dough twice allows the gluten to develop further and results in a better rise. The optional cornmeal on the baking sheet adds a subtle crunch to the crust's bottom. This bread offers a classic flavor and texture that pairs well with meals or as a base for bruschetta.
Its crust is light and slightly crisp while the inside remains soft and springy. The recipe requires some advance time for rising, making it well suited for planning ahead or baking in the morning for use later in the day. The yeast used is a baking yeast that activates with warm liquids, and the dough is handled lightly during shaping to maintain airiness.
Because the bread is made from scratch, the flavor is fresh and customizable. Use of all-purpose flour allows for a tender crumb without being too dense. This bread can be sliced thick or thin depending on your preference, accommodating toast, sandwiches, or accompanying soups and salads.
As noted, calories per slice depend on serving size; cutting the loaf into about 10 slices is common. Adjust the sugar and salt quantities for subtle flavor tweaks if desired.
Ingredients
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 packages baking yeast Red Star Platinum Superior
- 5 cups all-purpose flour (approximate)
- 1 tablespoon butter
- 1 3/4 cups water
- 2 tablespoons cornmeal (optional)
- 2 tablespoons vegetable oil
- 1 large egg white
- 1 tablespoon water
Instructions
- Start this recipe early in the day, or a day in advance of the day you need the bread.
- In the bowl of a stand mixer, combine the sugar, salt, yeast and two cups of flour.
- In a microwave safe bowl, heat the butter and water until it is very warm, but not hot (about 120-130 degrees). The butter does not have to be completely melted.
- With the mixer on low speed with the paddle attachment, gradually beat the liquid into dry ingredients until just blended. Increase the speed to medium and beat for two minutes, scraping the sides of the bowl as necessary. Beat in the remaining flour to make a soft dough, scraping the sides of the bowl as needed.
- Switch to the dough hook attachment and knead the bread for 5-7 minutes until the dough is smooth and elastic.
- Turn the dough out onto a floured surface. Cut the dough in half; cover and let it rest for 20 minutes. Spray a large cookie sheet with non-stick spray and sprinkle with cornmeal (optional).
- On a floured surface, roll one dough half into a 15x10" rectangle. Starting with the 15" side, tightly roll the dough jelly-roll style. Pinch the seam to seal. Repeat with the other half of the dough. Place the loaves, seam-side down on a cookie sheet and taper the ends. Brush with vegetable oil. Cover loosely with plastic wrap and refrigerate for 2 to 24 hours.
- To bake, preheat oven to 425 degrees. Remove the loaves from the refrigerator, uncover and let stand 10 minutes. Cut 3-4 diagonal slashes on top of each loaf. Bake for 20 minutes.
- In a small bowl, beat egg white with 1 tablespoon water. Remove loaves from the oven. Brush with th egg mixture. Return to the oven and bake for an additional 5 minutes.
- Allow the bread to cool completely, then store in an airtight container.
Notes
- Cutting the loaf into 10 slices provides an estimate serving size for nutrition.
- Using cornmeal on the baking sheet helps give the bread a rustic texture on the bottom crust.
- Allow sufficient rising time for the yeast to activate properly and the dough to develop a good texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 59g | |
| Calories | 137kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 242mg | 10% |
| Potassium | 39mg | 1% |
| Vitamin A | 15IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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