1/20 Photos of Italian Bread
1 hr 15 mins
This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat. Makes 2 loaves or 6 rolls
My Private Note
Units: US | Metric
- 1In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
- 2Add butter.
- 3Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl occasionally.
- 4Add 3/4 cup flour.
- 5Beat at high speed for 2 minutes, scraping bowl occasionally.
- 6Stir in enough additional flour to make a stiff dough.
- 7Turn dough onto a lightly floured board and knead until smooth and elastic (about 8-10 minutes).
- 8Cover dough with plastic wrap and then a towel and let it rest for 20 minutes.
- 9To make loaves: Divide dough in half.
- 10Roll each half into a 15x10 inch rectangle.
- 11Starting at wide side, roll up tightly; pinch seam to seal.
- 12Taper ends by rolling gently back and forth.
- 13To make rolls: Divide dough into 6 equal pieces.
- 14Roll each piece into a rectangle 8x5 inches.
- 15Starting with wide side, roll up tightly; pinch seam to seal.
- 16Taper ends.
- 17Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
- 18Brush dough with oil.
- 19Cover loosely with plastic wrap and refrigerate 2-24 hours.
- 20When ready to bake, remove from refrigerator and uncover carefully.
- 21Let dough stand at room temperature for 10 minutes.
- 22Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade.
- 23Bake at 425°F for 15 minutes for rolls, 20 minutes for loaves.
- 24Remove from oven and brush with egg white beaten with cold water.
- 25Return to oven; bake 5-10 minutes longer, or until golden.
- 26**Note: I sometimes add 1/2 to 1 teaspoon (adjust amounts to your preferences) of dried oregano OR basil OR rosemary to the dry ingredients.
- 27Sometimes I also add 1 bulb (head) of roasted garlic cloves to the dry ingredients.
- 28To roast garlic: Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the"meat" to the oil).
- 29Place head (s) in covered casserole or on a piece of heavy aluminum foil.
- 30Drizzle with olive oil, and bake covered at 350 degrees for about 45 minutes (mine takes over an hour in a terra-cotta garlic baker), or until cloves are soft and can be squeezed easily out of their skins.
- 31Let roasted garlic cool before adding to the flour for the bread.
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Nutritional Facts for Italian Bread
Serving Size: 1 (201 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 455.8
- Calories from Fat 29
- Total Fat 3.3 g
- Saturated Fat 1.4 g
- Cholesterol 5.0 mg
- Sodium 807.3 mg
- Total Carbohydrate 90.9 g
- Dietary Fiber 3.9 g
- Sugars 2.4 g
- Protein 13.8 g