Italian Bread Recipe
User Reviews
4.8
Italian Bread Recipe
Description
The Italian Bread Recipe combines warm water with active dry yeast to activate the starter, then mixes bread flour, brown sugar, olive oil, and salt to form the dough. Kneading both with a mixer and by hand creates the ideal elasticity and texture. The dough is left to proof in a warm spot until doubled in size, then punched down and shaped, then allowed to rise again before baking. An egg white wash and sesame seeds can be added for a glossy, textured crust. The resulting loaf has a crusty exterior and a soft, airy interior.
Texture-wise, the crust develops a golden, slightly crisp surface, while the crumb remains tender with a firm structure thanks to the high-protein flour. The olive oil adds subtle richness. This bread pairs well with Italian dishes, soups, or as a sandwich base.
Notes suggest that the flour amount may vary due to weather conditions, with more flour needed in humid conditions. Bread or instant yeast can be substituted, and the dough can be frozen either before or after baking for convenience. It's important to place a metal pan on the oven's bottom rack to create steam, which helps the crust develop properly.
Ingredients
For the Dough
- 2 cups water ~100°F, lukewarm
- 1 package active dry yeast (2.25 teaspoons)
- 5 cups bread flour
- 1 tablespoon light brown sugar
- 2 tablespoons olive oil
- 2½ teaspoons salt
For the Topping (Optional)
- 1 egg lightly beaten, white
- 2 tablespoons sesame seeds
Instructions
- Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.
- 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 the lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed, up to an additional ¾ cup. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to a lightly floured surface and knead 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, draft-free place for 1½ 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.
- Place a baking stone on the center oven rack and preheat the oven to 425°F. Place a metal baking pan on the lowest rack.
- Place the dough on a baker's peel heavily dusted with flour, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a floured dish towel, for 30 minutes, or until doubled in size.
- If using the topping, brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45-degree angle.
- Just prior to placing the bread in the oven, pour 1 cup of water into the metal pan you placed on the bottom rack of the oven. Then, transfer the loaf from the peel to the stone in the oven.
- Bake the dough until golden brown and a hollow thud is heard when tapping the bottom of the bread (it should register at least 195 degrees F on an instant-read thermometer), about 30 to 40 minutes. Allow the bread to cool on a wire rack before slicing.
Notes
- Bread flour is preferred for texture; all-purpose flour can be used but changes the crumb.
- Active dry yeast can be replaced with instant yeast without adjustments.
- Adjust flour quantity during mixing to achieve the right dough consistency, influenced by weather conditions.
- Use a metal pan for steaming in the oven to help crust development; avoid glass pans.
- The dough can be frozen for up to 3 months either shaped or after baking; thaw before baking or serving accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Sodium | 369mg | 15% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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