Italian Bread

Submitted by Chef Larry

"Can be used for everything from pizza bread to sandwiches to garlic bread to Bruschetta to... Easy to make and delicious, too!"

 

• Ready In: 30mins
• Ingredients: 5
• Serves: 6

ingredients

• 3 cups bread flour
• 1 1⁄2 cups warm water
• 1 (1/4 ounce) packet yeast
• 1 teaspoon sugar
• 1 teaspoon salt

directions

1. Proof the yeast in the warm water and sugar.
2. Mix the flour and salt in a food processor using the metal blade.
3. Slowly pour in the yeast and water mixture.
4. Knead for 1 minute.
5. Place dough in a greased bowl - it will be sticky!
6. Cover and let rise until doubled.
7. Punch down.
8. Form into 2 loaves and place either on a greased french bread pan or on a greased cookie sheet covered with corn meal.
9. Let rise until doubled again.
10. Bake in preheated 450 degree oven for 15 minutes, misting with water 2-3 times during the baking to harden the crust.

Reviews

[Newbie Old Guy]

Made this exactly as written; WAAY TOO WET. I'm a novice now but will reduce water and add flour (I used all-purpose) to even get close to "dough" as I know it. It tasted wonderful but was just thicker than waffle batter. I'll try again and then revise my review if possible.

 

[josueacute]

it wasn't too bad, the dough was waaaay too wet, though. i added 1T of black pepper and ~.5c emmentaler that i pulsed into bits in a food processor. i'm going to try this again, for sure, though!

 

[Chef Nooch]

I had to add a little extra flour because I used all-purpose flour, and I reduced the water by 1/4 cup. The bread had a wonderful chewy quality that was delicious.

 

[Dimpi]

Excellent bread! Here's my take on this recipe: I halved the recipe, used half a package of yeast, half a cup of water, half a cup of milk and a little over 2 cups of flour (the suggested amount is just not enough to form a dough). The dough was still very sticky so I didn't knead much. It was a bit easier to knead after the first rise. I shaped them into 2 long loaves, drizzled with some olive oil, some dried oregano, some kosher salt and baked for exactly 15 min. I didn't mist it as I didn't want a hard crust. As soon as it came out of the oven I brushed the crust with hot melted garlic butter. Cooled down a bit then sliced it down the middle and brushed the insides with more garlic butter. The crust was just perfect. It was totally awesome served with linguine in a spicy white wine sauce. Thanks so much for the recipe!