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
SIMPLY DELICIOUS ITALIAN BREAD
It's always a joy to watch people's faces when I present them with homemade bread. This recipe makes two loaves-one for you to enjoy and one to share with others.-Nicole Gillenardo, St. Peters, Missouri
Provided by Taste of Home
Time 40m
Yield 2 loaves (12 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease 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. Roll each portion into an 8-in. x 6-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Grease a baking sheet; sprinkle with cornmeal. Place loaves seam side down on prepared pan. With a sharp knife, make four shallow slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 400°. Bake 15-20 minutes or until golden brown. Remove to a wire rack; spread with butter.
Nutrition Facts : Calories 52 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g 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.
ITALIAN BREAD I
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
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
ITALIAN BREAD RECIPE BY TASTY
Here's what you need: bread flour, warm water, olive oil, salt, warm water, dry active yeast, sugar, egg
Provided by John Osborne
Categories Appetizers
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix ½ cup (120 ml) of warm water with yeast and sugar in a separate bowl and let bloom for 10 minutes.
- In the bowl of a stand mixer (or separate bowl if you don't have one), mix flour, salt, olive oil, and yeast mixture in a bowl until combined.
- Slowly add water to the flour mixture while mixing on the second speed setting (or while mixing by hand if no stand mixer is being used) until a dough forms.
- Knead for 5 minutes in a stand mixer or 8-10 minutes by hand.
- Place in a greased bowl and cover with lid or damp towel and place in a room temp oven for 1 hour.
- Flour a work surface, deflate dough, and turn out onto said surface and form into a tight ball.
- Cut the dough ball into two pieces and work into two 12-14 inch (30 cm - 35 cm) loaves and place onto a baking pan dusted with flour.
- Cover dough with plastic wrap or damp towel and place back in the oven for 30 minutes.
- Remove the baking tray and place in a room temperature place and preheat the oven to 410°F with a baking or pizza stone placed in the middle of the oven.
- Once heated, score loaves with a sharp knife, razor, or bread lame diagonally every three inches.
- Crack the egg into a bowl and whisk till scrambled and brush each loaf with the egg wash generously.
- Place the baking sheet in the oven for 25-30 minutes or until golden brown and delicious.
- Cool on a wire rack until fully cooled.
- Serve with olive oil, minced or grated garlic, balsamic vinegar, and grated parmesan cheese.
Nutrition Facts : Calories 228 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
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20 POPULAR ITALIAN BREADS - INSANELY GOOD RECIPES
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- 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.
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