Classic Italian Bread Recipes Recipe Cards

BASIC ITALIAN BREAD

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.

CLASSIC ITALIAN BREAD

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.

ITALIAN BREAD I

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.

MAMA D'S ITALIAN BREAD

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.