The Very Best 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.

THE VERY BEST ITALIAN BREAD!

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer.
• Select dough cycle; press Start.
• Punch down the dough and turn it out onto a lightly floured surface.
• Form dough into two loaves.
• Place the loaves seam side down on a cutting board generously sprinkled with cornmeal.
• Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes.
• Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, beat together egg and 1 tablespoon water.
• Brush the risen loaves with egg mixture.
• Make a single long, quick cut down the center of the loaves with a sharp knife.
• Gently shake the cutting board to make sure that the loaves are not sticking.
• If they stick, use a spatula or pastry knife to loosen.
• Slide the loaves onto a baking sheet with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

MAMA D'S ITALIAN BREAD

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.