Italian Snack Bread Recipes

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ITALIAN SNACK BREAD



Italian Snack Bread image

I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. -Joan Nowacki, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 8 servings.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (120° to 130°)
1 large egg, lightly beaten, room temperature
2 tablespoons olive oil
2-1/2 teaspoons dried oregano
1/2 teaspoon salt
2-1/2 cups all-purpose flour
TOPPING:
1-1/2 cups thinly sliced onion
1/4 cup olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon coarse salt, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside. , In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 400° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.

Nutrition Facts : Calories 254 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 158mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g 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 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 I



Italian Bread I image

This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.

Provided by Shelley Ross

Categories     Bread     Quick Bread Recipes

Yield 12

Number Of Ingredients 14

¼ cup chopped sun-dried tomatoes
2 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon dried rosemary
2 tablespoons dried parsley
1 cup shredded sharp Cheddar cheese
¼ cup chopped green onions
1 egg
1 ½ cups buttermilk
3 tablespoons olive oil
1 clove crushed garlic

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.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 24.9 g, Cholesterol 28.8 mg, Fat 8.2 g, Fiber 1 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 317.1 mg, Sugar 4.2 g

BASIC ITALIAN BREAD



Basic Italian Bread image

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

1/2 teaspoon active dry yeast
1 cup lukewarm water
2 cups unbleached all-purpose flour
2 cups water (about 90 F)
1 (1/4 ounce) package active dry yeast
5 -6 cups unbleached all-purpose flour
2 teaspoons salt

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 APPETIZER BREAD RECIPE - (4.5/5)



Italian Appetizer Bread Recipe - (4.5/5) image

Provided by á-90

Number Of Ingredients 8

1 Pillsbury French or Italian loaf tube or pizza crust tube
6 ounces deli hard salami, sliced
6 ounces deli ham, sliced
6 slices provolone cheese
3 tablespoons roasted red pepper, diced
2 stalks green onion, diced (green portion only)
Egg white
Poppy seeds

Steps:

  • Heat oven to 350 degrees fahrenheit. Unroll French loaf on greased baking sheet and spread to a rectangular shape. Place ham and salami down the center of bread. Top with diced pepper and green onion. Cover with Provolone cheese, overlapping slices a little. Make slits in bread to make eight 3" cuts into dough. Fold dough strips up across meat and cheese, alternating sides, to make a braided top. Pinch the ends. Brush the braid with egg white, then sprinkle with poppy seeds. Bake for 40 minutes or until golden brown. Cut slices and serve warm.

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Top Asked Questions

How do you Make Easy Italian bread?
Easy, homemade classic Italian bread with a chewy crust and soft interior. Perfect for sandwiches, toast, breakfast bakes and more! In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 to 10 minutes or until yeast is foamy. Add 2 cups flour, olive oil and salt.
What is traditional Italian bread?
Traditional Italian bread is a food that everyone can agree on. It is moist, has a thin, crisp crust, and it works with any meal. It also just happens to be very easy to make at home. If you haven't tried baking fresh Italian bread yet, this simple recipe will get you started.
How much yeast do I need to make Italian bread?
1 teaspoon of dry brewer’s yeast (about 10 g /0,35 oz) Start by preparing the necessary ingredients to make homemade crusty Italian bread recipe. In addition to “00” flour, we will use manitoba flour, because it’s particularly right for leavened products as bread.
What are some easy Italian appetizer recipes?
Top with tomato bruschetta for an easy Italian appetizer! Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, and 2 cups flour; blend well.

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