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.
HOMEMADE ITALIAN BREAD
This is my favorite Italian bread recipe. It tastes so good and smells wonderful. **NOTE Prep time has been recalculated due to the first two reviews.
Provided by Mysterygirl
Categories Yeast Breads
Time 2h50m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In large mixer bowl, combine 3 c of flour and the yeast.
- Combine the water and salt.
- Add to the dry mixture.
- Beat at low speed for 30 seconds, scrapping the sides constantly.
- Beat at high for 3 minutes.
- By hand, stir in enough of the remaining flour to make a very stiff dough.
- Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
- Shape into a ball.
- Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and turn out onto a lightly floured surface.
- Divide the dough in half.
- Cover with the bowl and let rest for 10 minutes.
- Roll each half into a 15x12 inch rectangle.
- Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
- Taper the ends of the loaf.
- Grease 2 baking sheets and sprinkle them each with cornmeal.
- Place each loaf diagonally seam side down, on baking sheets.
- Make diagonal cuts 2 ½ inches apart (1/8 to ¼ inch deep) on the tops of the loaves.
- Add tablespoon of water to the beaten egg white and brush over the top and sides of the loaves.
- Cover and let rise in a warm place till double (about 20-45 minutes).
- When ready to bake, place a large shallow pan on the lower rack of the oven and fill with boiling water.
- Bake at 375° for 20 minutes, brush with the egg white mixture.
- Bake 20 minutes longer.
- Cool on a rack.
- Tips: Raising tip: In a cold oven, place the dough on the top rack.
- On the rack beneath, place a pan filled with very hot water then close the door.
- This will create a warm, draftless environment for raising your dough.
- Temp: be sure to use a thermometer to test the temp of the liquids before adding to the yeast.
- Temperature is very critical- too cold and the yeast won't activate, too hot and they die- either way the bread will not raise.
Nutrition Facts : Calories 1681.4, Fat 5, SaturatedFat 0.8, Sodium 3537.2, Carbohydrate 348.9, Fiber 14.2, Sugar 1.3, Protein 51.5
CLASSIC ITALIAN BREAD
I've been using this yeast bread recipe for nearly 20 years - I think it originally came from a package of flour. I've "tweeked" it quite a bit from the original, and now this bread is great, in that it calls for no added fat (other than what you use to oil the bowl for rising); it's just flour, water, sugar, salt and yeast. Makes 2 loaves - let one get slightly stale, and it makes the best French toast ever!
Provided by KrisLady
Categories Yeast Breads
Time 6h40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 7
Steps:
- Add sugar and yeast to warm water in large mixing bowl and let dissolve.
- Gradually add salt and flour to liquid and mix thoroughly until dough pulls away from sides of bowl.
- Turn out onto floured surface to knead.
- Knead dough for about 3 minutes.
- Allow dough to rest about 5 minutes.
- While dough is resting, scrape mixing bowl and grease (either spray with Pam or swirl about 1 tablespoon oil up sides of bowl).
- After dough has rested, knead about 3 minutes more, until bouncy and smooth.
- Place dough in bowl and turn over once to grease top.
- Cover with damp towel or plastic wrap and let rise until doubled in bulk, 1 to 2 hours.
- Punch down.
- Let dough rise again until doubled (optional).
- Punch down and knead briefly.
- Cut dough in half and shape into 2 loaves.
- To shape into loaves: pat each half into a rectangular shape, about 8 x 12 inches.
- Roll dough tightly from short end, pinching end to seal.
- Place pinched side on bottom and fold ends under loaf to make loaf shape.
- Place loaves on baking sheet generously sprinkled with corn meal and slash tops. Let dough rest, covered, an additional 10 minutes.
- For Quick Baking: Brush loaves with cold water. Place on rack in cold oven. Bake at 400 for 35-40, until crust is golden brown and hollow to the touch.
- For Traditional Baking: For a lighter, crustier bread, let the loaves rise another 45 minutes. Preheat oven to 450 for 15 minutes. Pour 2-3 cups boiling water into a roasting pan and carefully place the pan on the bottom of the oven. Place bread on rack above pan and bake 20 minutes. Turn off oven and allow bread to remain for 5 more minutes.
Nutrition Facts : Calories 160.3, Fat 0.4, SaturatedFat 0.1, Sodium 437.1, Carbohydrate 33.7, Fiber 1.2, Sugar 0.9, Protein 4.5
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.
ITALIAN BREAD I
This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.
Provided by Shelley Ross
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
- Whisk together the oil, egg, and buttermilk in a small bowl.
- In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
- Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 24.9 g, Cholesterol 28.8 mg, Fat 8.2 g, Fiber 1 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 317.1 mg, Sugar 4.2 g
ITALIAN BREAD RECIPE BY TASTY
Here's what you need: bread flour, warm water, olive oil, salt, warm water, dry active yeast, sugar, egg
Provided by John Osborne
Categories Appetizers
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix ½ cup (120 ml) of warm water with yeast and sugar in a separate bowl and let bloom for 10 minutes.
- In the bowl of a stand mixer (or separate bowl if you don't have one), mix flour, salt, olive oil, and yeast mixture in a bowl until combined.
- Slowly add water to the flour mixture while mixing on the second speed setting (or while mixing by hand if no stand mixer is being used) until a dough forms.
- Knead for 5 minutes in a stand mixer or 8-10 minutes by hand.
- Place in a greased bowl and cover with lid or damp towel and place in a room temp oven for 1 hour.
- Flour a work surface, deflate dough, and turn out onto said surface and form into a tight ball.
- Cut the dough ball into two pieces and work into two 12-14 inch (30 cm - 35 cm) loaves and place onto a baking pan dusted with flour.
- Cover dough with plastic wrap or damp towel and place back in the oven for 30 minutes.
- Remove the baking tray and place in a room temperature place and preheat the oven to 410°F with a baking or pizza stone placed in the middle of the oven.
- Once heated, score loaves with a sharp knife, razor, or bread lame diagonally every three inches.
- Crack the egg into a bowl and whisk till scrambled and brush each loaf with the egg wash generously.
- Place the baking sheet in the oven for 25-30 minutes or until golden brown and delicious.
- Cool on a wire rack until fully cooled.
- Serve with olive oil, minced or grated garlic, balsamic vinegar, and grated parmesan cheese.
Nutrition Facts : Calories 228 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
More about "classic italian bread recipes"
CLASSIC ITALIAN BREAD RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
4.7/5 (79)Total Time 1 hr 35 minsCategory BreadCalories 89 per serving
- In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 to 10 minutes or until yeast is foamy.
- Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
- Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
- Heat oven to 400°F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 to 30 minutes until puffy.
BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di Sabatino
TYPES OF ITALIAN BREAD: 22 OF OUR FAVORITE VARIETIES | TASTE …
From tasteofhome.com
RUSTIC ITALIAN BREAD AN EASY RECIPE THAT I INHERITED
From forthefeast.com
6-INGREDIENT HOMEMADE ITALIAN BREAD RECIPE - HOSTESS …
From hostessatheart.com
21 DIFFERENT TYPES OF ITALIAN BREADS - FLAVOURS HOLIDAYS
From flavoursholidays.co.uk
HOW TO MAKE AN AUTHENTIC ITALIAN BREAD
From simpleitaliancooking.com
ITALIAN BREAD RECIPES | ALLRECIPES
From allrecipes.com
17 CLASSIC ITALIAN STREET FOODS THAT EVERYONE SHOULD …
From huffpost.com
RUSTIC ITALIAN CRUSTY BREAD RECIPE VIDEO • CIAOFLORENTINA
From ciaoflorentina.com
37 RECIPES FOR OLD-WORLD ITALIAN FOOD - TASTE OF HOME
From tasteofhome.com
12 ITALIAN SANDWICHES TO SPICE UP YOUR LUNCH - THE …
From thespruceeats.com
20 POPULAR ITALIAN BREADS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup
35 TRADITIONAL ITALIAN DESSERTS AND PASTRIES | 2FOODTRIPPERS
From 2foodtrippers.com
CLASSIC ITALIAN BREAD FAST2EAT
From fast2eat.com
25 BEST ITALIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CLASSIC ITALIAN BREAD RECIPE - EPIC SANDWICH RECIPES
From epicsandwichrecipes.com
HOMEMADE ITALIAN BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BAKING LIKE AN ITALIAN – GUIDE TO 5 FAMOUS BREADS OF ITALY
From bellacosarestaurant.com
HOW TO MAKE ITALIAN BREAD | BBC GOOD FOOD
From bbcgoodfood.com
TRADITIONAL ITALIAN FOOD: HOW TO MAKE ITALIAN BREAD
From finedininglovers.com
10 MOST POPULAR ITALIAN SWEET BREADS - TASTEATLAS
From tasteatlas.com
ITALIAN BREAD RECIPE (EASY, HOMEMADE) | KITCHN
From thekitchn.com
HOMEMADE ITALIAN BREAD | NOTHING BEATS THE SMELL OF HOMEMADE …
From spicedblog.com
40+ TYPES OF ITALIAN BREAD TO LIGHT UP YOUR MEAL IN 2022
From lacademie.com
11 TRADITIONAL ITALIAN BREAKFAST FOODS TO START YOUR DAY ... - FOOD …
From foodfornet.com
BREAD AND OIL: 10 RECIPES FOR ITALY'S MOST FAMOUS SNACK
From lacucinaitaliana.com
HOMEMADE CRUSTY ITALIAN BREAD RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
THE WONDER OF ITALIAN BREAD - PAESANA
From paesana.com
MAKING GOOD ITALIAN BREAD AT HOME | ITALIAN FOOD FOREVER
From italianfoodforever.com
BEST TYPES OF ITALIAN BREAD FOR CLASSIC CUISINE! - MOMDOT
From momdot.com
ITALIAN BREAD LOAVES {ONLY 6 INGREDIENTS!} | LIL' LUNA
From lilluna.com
CALORIES IN ARNOLD CLASSIC ITALIAN BREAD AND NUTRITION FACTS
From fatsecret.com
ITALIAN EASTER BREAD RECIPE | FOOD & WINE
From foodandwine.com
30 CLASSIC ITALIAN DISHES THAT EVERYONE SHOULD TRY | CNN TRAVEL
From cnn.com
10 MOST POPULAR ITALIAN BREADS - TASTEATLAS
From tasteatlas.com
ITALIAN BREAD 101 | KING ARTHUR BAKING
From kingarthurbaking.com
35 CLASSIC ITALIAN RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
RUSTIC ITALIAN BREAD
From gatherforbread.com
TRADITIONAL ITALIAN BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
20 BEST ITALIAN BREADS - EAT LIKE AN ITALIAN
From eatlikeanitalian.com
TRADITIONAL ITALY FOODS: TOP 10 FAMOUS ITALIAN DISHES - BONAPPETOUR
From bonappetour.com
#course #preparation #for-large-groups #healthy #breads #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #yeast #low-in-something #number-of-servings
You'll also love