Supper On Italian Bread Recipes

BEST EVER ITALIAN BREAD

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.

STUFFED ITALIAN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix melted butter, parsley, olive oil, and garlic together in a bowl.
• Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
• Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
• Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.

SUPPER ON ITALIAN BREAD

Steps:

• Mix all together except the bread.
• Cut small loaves in half lengthwise.
• Mound beef mixture on top of each loaf.
• Wrap BREAD ONLY in foil leaving meat uncovered.
• Place on cookie sheet.
• Bake 350 for 35 minutes.

ITALIAN BREAD RECIPE BY TASTY

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.