TRADITIONAL ITALIAN BREAD
Steps:
- Gather the ingredients.
- In a large bowl, stir together the sugar, salt, yeast, and warm water.
- Stir in the softened butter or margarine, whichever using.
- Sift in one cup of flour at a time until you have a dough that can be easily kneaded by hand without sticking to your hands.
- Turn the dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky.
- Lightly grease a medium-sized bowl with olive oil and flip dough over so that the top is also greased.
- Cover with a clean kitchen towel or wrap paper and let rise for 30 minutes in a warm, draft-free place.
- Grease a large baking sheet and sprinkle it with coarse cornmeal, if desired.
- Remove the dough from the bowl, place onto a lightly floured table, and divide into two equal parts.
- Roll each dough half into an approximately 15 x 9-inch rectangle.
- Roll the dough tightly along the 15-inch side, pinch the seams, and taper the ends of each loaf with your hands at a 45-degree angle.
- Place the loaves on the prepared baking sheet and cover. Let rise in a warm, draft-free place for 20 minutes.
- Preheat the oven to 425 F. Make 3 deep diagonal slashes on each loaf.
- Bake the bread for 20 minutes.
- Lightly beat the egg white and cold water in a small bowl to create an egg wash . This step is key for a traditional Italian bread.
- Remove the loaves from the oven and brush with the egg wash.
- Return the loaves to the oven for another 5 minutes.
- Serve bread warm or cold and enjoy.
Nutrition Facts : Calories 124 kcal, Carbohydrate 21 g, Cholesterol 9 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 113 mg, Sugar 1 g, Fat 2 g, ServingSize 2 Loaves (24 servings), UnsaturatedFat 0 g
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FABULOUS HOMEMADE BREAD
Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver.
Provided by J Drury
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 72
Number Of Ingredients 11
Steps:
- In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
- Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
- Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
- Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
- Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 44.5 calories, Carbohydrate 5.5 g, Fat 2.3 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 146.2 mg, Sugar 1.5 g
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- Gradually add the final cup of water and add more if necessary. The dough should stick to the bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
- Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
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