BASIC ITALIAN BREAD
Provided by Food Network
Time 3h26m
Yield 1 large loaf Italian bread
Number Of Ingredients 8
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.
BASIC ITALIAN BREAD BY EMERIL LAGASSE
Recipe from Foodnetwork.com. I'm going to try this in my bread machine dough only cycle and make rolls out of it.
Provided by Kerena
Categories Yeast Breads
Time 1h26m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
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.
BASIC ITALIAN BREAD
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
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 BREAD
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 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 lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g 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.
STUFFED GARLIC BREAD - EMERIL LAGASSE
This recipe comes from Emeril Lagasse. This recipe is very garlicky and you can use mild or hot sausage and as much crushed red pepper as you like to make it spicier. This is very very good.
Provided by AMY MCCHESNEY
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F and line baking sheet with aluminum foil.
- Cut bread in half lengthwise.
- Lay two halves on baking sheet.
- In small bowl, combine butter, olive oil, parmesan, 2 teaspoons garlic, parsley, and salt.
- Mix well and spread evenly over 2 halves of bread.
- Bake about 10 minutes or until bubbly but not browned.
- Remove from oven.
- While bread is baking, heat oil in large skillet over medium-high heat.
- Add sausage and cook, stirring and breaking into pieces until crumbly.
- Cook about 5 minutes and remove with slotted spoon; drain on paper towels.
- Add onions, peppers and red pepper to grease and cook until soft, about 3 minutes.
- Add garlic and cook another minute.
- Remove from heat.
- Add sausage back to pan and mix with vegetables.
- Spread sausage mixture evenly over bottom half of bread and cover with top half.
- Wrap in foil and return to oven for about 5-6 minutes or until warmed through and flavors blend.
- Remove from oven.
- Slice and serve.
Nutrition Facts : Calories 1004.3, Fat 50.8, SaturatedFat 23.3, Cholesterol 100.7, Sodium 1989.7, Carbohydrate 103, Fiber 4.9, Sugar 6.4, Protein 34.9
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