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.
BEST EVER ITALIAN BREAD
I found this recipe on a baking blog, and decided it would be my first posted recipe. I don't want to lose this one! Crunchy on the outside, fluffy and delicious on the inside. This recipe makes a HUGE loaf that's big enough to serve at a large family dinner. Don't let the long instructions scare you. It's really easy to make! Enjoy!
Provided by charps
Categories Yeast Breads
Time 3h15m
Yield 1 HUGE loaf, 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2615.8, Fat 33.9, SaturatedFat 4.8, Sodium 5904.7, Carbohydrate 494.8, Fiber 19.6, Sugar 15.3, Protein 72.2
ITALIAN BREAD
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 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 lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S ITALIAN BREAD
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC ITALIAN BREAD
The addition of herbs or sun-dried tomatoes easily transforms this basic Italian bread into an extra tasty treat. Prep time includes the time to make the starter and 2 rises.
Provided by Dee514
Categories Yeast Breads
Time 9h10m
Yield 1 Large loaf
Number Of Ingredients 7
Steps:
- Biga: Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours, or refrigerate overnight.
- Bread: Place the water in a large bowl, sprinkle the yeast over top and mix well. Let sit 10 minutes until bubbly.
- Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point.
- Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour.
- To bake the following day, refrigerate the dough at this time and leave it overnight.
- Turn out your dough onto a floured baking sheet, and without overworking it too much, shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking.
- Preheat the oven to 350° F and place a casserole dish with boiling water on the lower oven rack. Bake for 30 minutes, turn the baking sheet around, and reduce the heat to 300°F and bake for another 30-45 minutes. Bread should be golden brown and should sound hollow when you tap the bottom.
- Allow the bread to cool to room temperature and serve.
- Baking Tip: You could also use a baguette pan to make long thin loaves, or spread your dough across a well-oiled cookie sheet to make focaccia.
- Variations:*Roasted Garlic & Basil Bread: Coarsely chop 1-2 heads (bulbs) roasted garlic and add to flour along with about 1 teaspoon crushed dried basil.
- Rosemary Bread: Add 4 Tablespoons finely chopped fresh rosemary to the flour. Brush the loaves with water and sprinkle with coarse sea salt just prior to baking.
- Olive Bread: Add 12 ounces flavorful, pitted olives, coarsely chopped to the flour.
- *To roast garlic: Heat oven to 350°F Peel away paper like skin from around the garlic bulbs leaving just enough to hold bulb intact. Trim tops of garlic bulbs about 1/2 inch to expose cloves. Place bulbs stem ends down on 12 inch square of foil. Drizzle each bulb with 2 teaspoons olive or vegetable oil. Wrap securely in foil and place in pie plate or shallow baking pan.
- Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork.
- Cool slightly. Gently squeeze garlic out of cloves (1 ounce bulb of roasted garlic= about 1 Tablespoon mashed garlic).
ITALIAN BREAD III
An easy recipe to make using your bread machine.
Provided by Rebecca Radnor
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 6
Steps:
- Add ingredients according to the manufacturer's directions.
- Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist.
Nutrition Facts : Calories 42.6 calories, Carbohydrate 2.9 g, Cholesterol 28.3 mg, Fat 3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 39.5 mg, Sugar 2.6 g
More about "italian bread 101 recipes"
HOW TO BAKE BREAD : BAKING 101 : FOOD NETWORK
From foodnetwork.com
Author By
BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di Sabatino
ITALIAN BREAD LOAVES {ONLY 6 INGREDIENTS!} | LIL' LUNA
From lilluna.com
ITALIAN BREAD RECIPES FROM THE BREAD EXPERIENCE
From breadexperience.com
RECIPE FOR HOW TO MAKE AUTHENTIC ITALIAN FRESH BREAD
From simpleitaliancooking.com
EASY ITALIAN BREAD - HOME-EC 101
From home-ec101.com
ITALIAN BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
ITALIAN BREAD - RED STAR® YEAST
From redstaryeast.com
ITALIAN BREAD - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
6-INGREDIENT HOMEMADE ITALIAN BREAD RECIPE - HOSTESS …
From hostessatheart.com
ITALIAN BREAD RECIPE - AMANDA'S COOKIN'
From amandascookin.com
ITALIAN BREAD RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
THE BEST BASIC ITALIAN BREAD RECIPE - FOOD LIFE DESIGN
From food-life-design.com
20 POPULAR ITALIAN BREADS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-29Category Recipe Roundup
- Panettone. Kicking off the tour of Italian bread is panettone. This fruity sweet bread is a classic that’s most often served at Christmas time. It has a buttery cake-like texture with a hint of citrus from the orange and lemon zest.
- Focaccia Bread. There is a special place in my heart that’s reserved for this focaccia bread. It’s so buttery that I have to hold back from eating the whole thing.
- Ciabatta Bread. Ciabatta is a very popular Italian bread you can easily find in the states. It has a gorgeous crumb, which is the pattern of the holes inside.
- Pane di Pasqua (Italian Easter Bread) I look forward to this bread every spring. Pane di Pasqua is a braided Italian Easter bread that gets a gorgeous sheen from the egg wash.
- Grissini (Crispy Italian Breadsticks) Grissini is Italian breadsticks that are thin and crispy. Snacks, lunches, or dinners, these breadsticks are a wonderful accompaniment to all sorts of meals.
- Buccellato. Buccellato is a sweet bread that has variations from both Tuscany and Sicily. While both are exquisite, this recipe comes from Lucca, located in Tuscany.
- Sicilian Brioche (Brioche col Tuppo) Sicilians certainly know how to bake a scrumptious brioche. Airy and buttery, this bread is very hard to resist.
- La Piadina. While I love a good crumb, I also have a soft spot for la piadina. This is an Italian flatbread that’s perfect for sandwiches and even great on its own.
- Pagnotta. Take a trip to central Italy ,and you’ll be in pagnotta country. This country-style bread has a crunchy crust and chewy center reminiscent of the best artisan bread.
- Pane Casserecio. Tasty Italian bread takes time and patience. If you have a little bit of both to spare, try this recipe. Pane casserecio is a crusty country bread that uses biga for baking.
ITALIAN BREAD 101 | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (179)Total Time 11 hrs 10 minsServings 1Calories 90 per serving
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
- Combine the starter and the remainder of the dough ingredients. Mix, then knead the dough — by hand, mixer, or bread machine set on the dough cycle — to make a soft, fairly smooth dough.
- Transfer the dough to a lightly greased bowl, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
- Roll each piece of dough into an 18" rope. Braid the ropes (tucking the ends under), and set the braid on a lightly greased baking sheet.
- Cover the braid, and let rise it rise for about 60 to 90 minutes, or until it's very puffy. Towards the end of the rising time, preheat the oven to 425°F.
- Bake the braid for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. When fully baked, the braid's internal temperature should measure at least 190°F on a digital thermometer.
- Remove the braid from the oven and cool it on a rack. For extra crispness, cool it in the turned-off oven with the door propped open.
CLASSIC ITALIAN BREAD RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
HOW TO MAKE ITALIAN BREAD - BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE SOFT ITALIAN BREAD RECIPE FOR BEGINNERS
From backtoourroots.net
ITALIAN BREAD RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE CRUSTY ITALIAN BREAD AT HOME
From italiankitchenstories.com
HOMEMADE ITALIAN BREAD RECIPE - ALL THINGS BREAD
From breadsandsweets.com
ITALIAN BREAD [AN EASY RECIPE FOR THE PERFECT LOAF]
From livinglearned.com
20 BEST ITALIAN BREADS - EAT LIKE AN ITALIAN
From eatlikeanitalian.com
ITALIAN SUPERMARKET BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE CRUSTY ITALIAN BREAD RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
ITALIAN BREAD RECIPE (EASY, HOMEMADE) | KITCHN
From thekitchn.com
ITALIAN BREAD RECIPE - SUNDAYS WITH NONNA
From sundayswithnonna.com
ITALIAN BREAD 101 RECIPE | RECIPE | ITALIAN BREAD, BREAD, DOUGH …
From pinterest.com
HOMEMADE ITALIAN BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
TRADITIONAL ITALIAN BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
ITALIAN BREAD 101 | RECIPE | ITALIAN BREAD, ITALIAN BREAD RECIPES, EASY ...
ITALIAN BREAD 101 - MASTERCOOK
From mastercook.com
HOMEMADE ITALIAN BREAD - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
EASY ITALIAN BREAD RECIPE - THE BALD CHEF
From baldchef.com
EASY ITALIAN BREAD - ALL THINGS BREAD
From breadsandsweets.com
RUSTIC ITALIAN BREAD - BROWN EYED BAKER
From browneyedbaker.com
ITALIAN BREAD 101 RECIPE | RECIPE | RECIPES, KING ARTHUR ... - PINTEREST
From pinterest.com
ITALIAN BREAD 101 RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BREAD BAKING 101 FOR BEGINNERS - THE ART OF MANLINESS
From artofmanliness.com
PERFECT HOMEMADE ITALIAN BREAD | A MIND "FULL" MOM
From amindfullmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love