Loaded Italian Bread Recipes

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:

• 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.

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:

• In a medium bowl, mix all the ingredients together EXCEPT the bread.
• Slice the bread in half horizontally and spread the mixture evenly over both sides.
• Put the bread spread side up on a cookie sheet and broil until edges are browned and cheese is melted being careful not to burn it.

Steps:

• Heat oven to 400ºF.
• Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
• Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
• Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
• Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.

Steps:

• To make the biga:.
• Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
• To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
• Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
• Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
• Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
• While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
• Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack.
• Times are approximate, altogether the bread takes most of the day to complete.

Steps:

• Heat oven to 400 degrees F.
• Coat 2 large baking sheets with nonstick cooking spray.
• Place bacon on a microwave-safe plate lined with paper towels.
• Cover with another piece of paper towel.
• Microwave on high for 4 minutes or until slightly crisp.
• Drain off fat; set aside.
• When cool enough to handle, cut into thin strips.
• Melt butter in a small saucepan over medium-low heat.
• Add garlic and cook 1-2 minutes or until fragrant; remove from heat.
• Place bread on baking sheets.
• Spoon on butter and garlic.
• Top each with a slice of cheese; sprinkle with bacon.
• Bake at 400 degrees for 12-15 minutes, until cheese melts and bacon is crisp.
• Cool slightly before serving.