Best Ever Italian Bread
photo by danmcnally
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Yields:
-
1 HUGE loaf
- Serves:
- 1
ingredients
- 2 cups water
- 2 1⁄2 teaspoons active dry yeast
- 5 cups bread flour
- 1 tablespoon light brown sugar
- 2 tablespoons olive oil
- 2 1⁄2 teaspoons salt
- 1 egg white, lightly beaten
directions
- 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.
Questions & Replies
Reviews
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Perfection. I made this for the first time today. I split the dough in two and let one loaf rise for 45 minutes. The other I wrapped up for tomorrow. As far as the water question goes, the package of yeast has instructions on it that call for a 1/4 water be used to proof it. Just deduct that from the two cups this recipe calls for. I also used a whole egg, tablespoon on water + a pinch of sugar for the wash. Thank you for the great recipe.
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I have been trying all kinds of bread recipes, all of which say "best ever" or some variation of it, but I think this is the one. The only change I have made is using 2 Tsps of salt instead of 2 1/2. This is the only one I have seen with brown sugar and this is by far the best bread I have made. I have made it 4 times now, each time is a winner. I do make two loaves with the recipe, generally a regular loaf and then I braid one for a twist loaf.
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