Italian Bread Recipe
User Reviews
4.9
Italian Bread Recipe
Description
The "Italian Bread Recipe" begins with activating instant yeast in very warm water mixed with sugar, which creates the yeast's fermentation base. The dough is then made by whisking yeast mixture with oil and flour, letting it rest until bubbly. Salt and additional flour are added to form a soft dough that is kneaded until smooth and elastic.
After the initial rise until doubled, the dough is shaped into long loaves approximately 12 inches in length. The loaves undergo a second rise on a greased pan, with the surface scored diagonally to improve oven spring and crust texture. Baking at 375°F for about 30 minutes yields a golden-brown crust and a tender interior crumb.
The recipe includes practical advice for accelerating the rising process by providing warm environments, kneading tips using a stand mixer or by hand, and instructions to freeze shaped but unrisen dough for up to three months. Fully baked bread can be stored for several days at room temperature or frozen for longer preservation.
Ingredients
- 2 cups water very warm
- 5 teaspoon instant yeast
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 5 cups all-purpose flour
Instructions
- Whisk water, yeast, sugar, oil, and 2 cups of flour in a large bowl till smooth. Let sit in a warm place till bubbly, about 30 minutes. Add the salt and add enough flour to make a soft dough.
- Knead a few times on a floured counter till smooth. Return to bowl. Cover and let rise till doubled, about an hour.
- When it looks like it has doubled in size poke it with your finger. If the dough springs back and fills in the dent, let it rise longer. If the dent stays, it's ready.
- Divide the dough in half and roll each piece into a long loaf about 12 inches long. Place both loaves on a greased baking pan.
- Cover and let loaves rise till doubled, 30-45 minutes. Cut a few diagonal slits across the top of each loaf.
- Bake in an oven preheated to 375°F for about 30 minutes or till the crust is golden brown.
Notes
- Activate instant yeast by dissolving it with sugar in warm water and allow it to bubble before adding to ingredients.
- Placing dough near a warm spot can speed up fermentation and rising.
- Kneading can be done by hand or with a stand mixer dough hook for efficiency.
- You may freeze shaped, unrisen dough wrapped tightly for up to 3 months; thaw, let rise, then bake fresh.
- Store baked bread at room temperature up to 2-3 days or freeze wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1379 kcal
% Daily Value*
| Calories | 1379kcal | 69% |
| Carbohydrates | 257g | 86% |
| Protein | 44g | 88% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Sodium | 3522mg | 147% |
| Potassium | 621mg | 13% |
| Fiber | 17g | 68% |
| Sugar | 7g | 14% |
| Calcium | 63mg | 6% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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