Savory Italian Bread Recipes

ITALIAN HERB TOMATO BREAD

Steps:

• Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
• Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
• Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
• Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
• Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.

OLD WORLD ITALIAN BREAD

Steps:

• 1. In a large mixing bowl, add sugar, yeast, and warm water. Let proof for about 10-15 minutes. (Proofing is allowing the yeast to activate, you will see small bubbles come to surface of water, therefore letting you know your yeast is good & activated)
• 2. In separate bowl, add 4 cups of flour and salt, blend well & then add to water and mix with a dough hook. Beat at low speed for about 3-4 minutes, make sure to scrape the sides and mix into dough. Cover bowl with a towel and let rest for 15 minutes.
• 3. Gradually add in the remaining 3 cups of flour to make a stiff dough. You will have to knead by hand. Knead until dough is smooth and elastic. Kneading will take about 15 minutes, give or take a few. Shape dough into a ball and place into a lightly greased bowl, turning dough to coat complete surface of dough. Cover with a towel and place in a warm, draft-free space to allow dough to rise until doubled in size. Approximately an hour. TIP: I PLACE MY DOUGH IN THE OVEN ON TOP RACK. IN A LARGE SHALLOW PAN, IE:CAKE PAN, FILL WITH BOILING WATER AND PLACE ON BOTTOM RACK. CLOSE OVEN AND ALLOW DOUGH TO RISE. DO NOT TURN OVEN ON!
• 4. When dough has doubled in size, turn out on lightly floured surface and punch down, divide dough into two , and form into 2 balls, place back into greased bowl and cover and allow to rise for 15 minutes, doubled in size again.
• 5. Once doubled, punch down and form into 2 oblong balls. Grease 2 heavy baking sheets and sprinkle with cornmeal. Place dough on baking sheets. Preheat oven to. 375 degrees F NOTE: I MADE 3 SMALLER LOAVES FOR THE PURPOSE OF USING THIS BREAD IN ANOTHER RECIPE. WHICH YOU CAN TOTALLY DO IF YOU'D LIKE! JUST ALTER BAKE TIME BY APPROXIMATELY 5-8 MINUTES.
• 6. Whisk together egg white and tablespoon of water. Make diaginal cuts into dough about every 2 inches, 1/4 inch deep. Brush dough with eggwash over top and sides. Again, cover and allow to rise in a warm draft-free space until dough doubles in size. Approximately 30 minutes.
• 7. When ready to bake, remove cover from dough. Place a large shallow pan filled with boiling water in bottom rack of oven. Bake at 375 for 40-45 minutes. Midway between baking, brush eggwash on top and sides of dough again. This helps give you that nice crispy crust with the soft center. Bread is done when you tap on crust and it has a hollow sound, and crust is golden brown. Allow to cool on cooling rack! But first you must test it by slicing a nice warm piece of bread and topping with fresh butter. Eat, if you die of delight, it's safe to share with family & friends! :)

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.

SAVORY ITALIAN BREAD

Steps:

• Preheat oven to 400.
• Cut bread to but NOT through the bottom into 12 slices.
• Place on a baking sheet.
• Combine parmesan, mayonnaise,basil, garlic powder, oregano and onion salt in a small bowl, and mix well.
• Spread the mixture between the slices and over top of bread.
• Bake bread until golden, about 12 minutes.
• you can also add 1/2 cup chopped cooked shrimp to the mayo mixture before spreading it on the bread, Add a few drops of lemon juice and worcestershire sauce for extra flavor.
• variation: butter can be used in place of mayo, and any cheese can be substituted, romano, mozzarella, swiss, cheddar.

ITALIAN SWEET AND SAVORY BREAD

Steps:

• Place all bread ingredients in bread machine pan according to manufacturer's directions.
• Select dough cycle and check after 5 minutes of mixing.
• If needed, add 1 to 2 tablespoons water or flour.
• When cycle is complete, turn dough onto a floured surface and divide in half.
• Shape each half into a ball and flatten slightly.
• Place in two greased 9" round cake pans, cover and let rise until doubled (about 1 hour).
• Beat egg and water and brush over dough.
• Sprinkle with Italian seasoning.
• Bake at 350° for 20 to 25 minutes or until golden brown.
• Remove from pans and place on wire rack to cool.