Italian Bread Ii Recipes

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MOM'S ITALIAN BREAD



Mom's Italian Bread image

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

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1 teaspoon sugar
2 teaspoons salt
5-1/2 cups all-purpose flour

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



Basic Italian Bread image

Provided by Food Network

Time 3h26m

Yield 1 large loaf Italian bread

Number Of Ingredients 8

2 cups water, lukewarm
1 3/4 ounces cake yeast (1/3 cup)
5 3/4 cups bread flour
1 tablespoon dark brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 egg white, lightly beaten
2 tablespoons sesame seeds

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.

ITALIAN HERB BREAD II



Italian Herb Bread II image

A nice texture and flavor, great with any Italian food. Grill with a little butter and garlic for garlic bread.

Provided by Kathy Kauffman

Categories     Bread     Yeast Bread Recipes

Yield 10

Number Of Ingredients 9

⅔ cup warm water (110 degrees F/45 degrees C)
1 ¾ cups bread flour
2 teaspoons dry milk powder
2 teaspoons white sugar
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 ½ tablespoons margarine
1 ¼ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  • Select the Medium Crust and Basic/White Bread settings, and press Start.

Nutrition Facts : Calories 23.7 calories, Carbohydrate 1.5 g, Cholesterol 0.5 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 261.9 mg, Sugar 1.1 g

ITALIAN BREAD



Italian Bread image

This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat. Makes 2 loaves or 6 rolls

Provided by Dee514

Categories     Yeast Breads

Time 1h15m

Yield 2 Loaves, 6 serving(s)

Number Of Ingredients 10

5 1/2-6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
5 teaspoons active dry yeast (2 packages )
1 tablespoon butter or 1 tablespoon margarine, softened
1 3/4 cups very warm water (120 -130 F)
cornmeal
peanut oil or light olive oil
1 egg white
1 tablespoon cold water

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.

Nutrition Facts : Calories 455.9, Fat 3.3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 807.4, Carbohydrate 91, Fiber 4, Sugar 2.5, Protein 13.8

ITALIAN BREAD II ( SINGLE RISING)



Italian Bread II ( Single Rising) image

There's nothing like the smell of fresh bread coming out of the oven. This has been one of my old standbys. This recipe is a bit different that most as it uses butter in the dough.

Provided by Aroostook

Categories     Yeast Breads

Time 3h10m

Yield 2 large loaves

Number Of Ingredients 9

2 packages dry yeast
1 tablespoon sugar
1 cup warm water (not hot)
1/3 cup melted butter, cooled slightly
3/4 cup warm water
2 teaspoons salt
5 1/2-6 cups flour
cornmeal
1 egg white, slightly beaten

Steps:

  • Combine yeast, sugar and 1 c.
  • warm water in a large bowl.
  • Stir until dissolved.
  • Set aside in a warm place for 1/2 hr.
  • When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water.
  • Add flour 1 c at a time, beating vigorously w/ a wooden spoon.
  • Continue until dough starts to pull away from the sides of the bowl.
  • Turn out unto a generously floured board.
  • (Dough will be sticky) Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic.
  • Knead for 10 minutes.
  • Let sit for 5 minutes.
  • Divide dough in two and roll each into a rectangle 12 x 8 inches.
  • Roll up tightly lengthwise, pinching seams.
  • Butter two baking sheet and sprinkle w/ cornmeal.
  • Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F.
  • Brush loaves w/ beaten egg while.
  • Bake 40 minutes.

Nutrition Facts : Calories 1575.8, Fat 34.4, SaturatedFat 20, Cholesterol 81.3, Sodium 2585.1, Carbohydrate 271.4, Fiber 10.8, Sugar 7.4, Protein 40.3

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Top Asked Questions

How to make Italian bread?
This traditional Italian Bread made with a biga is the perfect homemade bread recipe. It may take time, but it's worth every second of it. To make the Biga - In a large bowl add the water and yeast, let sit five minutes the stir to combine.Add the flour and stir just until the flour has absorbed all the water. Do not form a dough.
How do you make 2 loaves of bread?
Makes 2 loaves or 6 rolls" 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.
How do you make sourdough bread with yeast?
Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl. In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, the salt, and the oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well.
What is my grandma's Italian bread?
My Grandma’s Italian Bread is an easy homemade bread recipe made with flour, water, yeast, salt, some sugar, and shortening. It’s got the perfect crust, crunchy with a slight chewiness and is so incredibly soft and delightful on the inside.

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