Easyitalianbread Recipes

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, 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. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Place all the ingredients in bread machine pan. Process on dough setting.
• At the end of the cycle, remove dough from machine; place it on parchment paper. Punch down dough. Shape dough into baguete-shaped loaf about 12 inches long.
• Place loaf on cornmeal-coated cookie sheet and with sharp knife, make 1 deep lenghtwise slash in top of loaf. Cover; let rise in warm place for about 1 hour.
• Brush loaf with egg white, if desired. Heat oven to 375º F. Bake loaf for 25 to 35 minutes.
• Variation: You can add 1 tsp dark sesame oil to the recipe if you desire. Sprinkle the loaf with same sesame seeds before putting it in the oven.

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.

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.

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.

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.

Steps:

• In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
• Add butter.
• Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl occasionally.
• Add 3/4 cup flour.
• Beat at high speed for 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a stiff dough.
• Turn dough onto a lightly floured board and knead until smooth and elastic (about 8-10 minutes).
• Cover dough with plastic wrap and then a towel and let it rest for 20 minutes.
• To make loaves: Divide dough in half.
• Roll each half into a 15x10 inch rectangle.
• Starting at wide side, roll up tightly; pinch seam to seal.
• Taper ends by rolling gently back and forth.
• To make rolls: Divide dough into 6 equal pieces.
• Roll each piece into a rectangle 8x5 inches.
• Starting with wide side, roll up tightly; pinch seam to seal.
• Taper ends.
• Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
• Brush dough with oil.
• Cover loosely with plastic wrap and refrigerate 2-24 hours.
• When ready to bake, remove from refrigerator and uncover carefully.
• Let dough stand at room temperature for 10 minutes.
• Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade.
• Bake at 425°F for 15 minutes for rolls, 20 minutes for loaves.
• Remove from oven and brush with egg white beaten with cold water.
• Return to oven; bake 5-10 minutes longer, or until golden.
• **Note: I sometimes add 1/2 to 1 teaspoon (adjust amounts to your preferences) of dried oregano OR basil OR rosemary to the dry ingredients.
• Sometimes I also add 1 bulb (head) of roasted garlic cloves to the dry ingredients.
• To roast garlic: Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the"meat" to the oil).
• Place head (s) in covered casserole or on a piece of heavy aluminum foil.
• Drizzle with olive oil, and bake covered at 350 degrees for about 45 minutes (mine takes over an hour in a terra-cotta garlic baker), or until cloves are soft and can be squeezed easily out of their skins.
• Let roasted garlic cool before adding to the flour for the bread.

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

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.