HOMEMADE ITALIAN BREAD RECIPE RECIPES
HOMEMADE ITALIAN BREAD RECIPE - FOOD.COM
This is my favorite Italian bread recipe. It tastes so good and smells wonderful. **NOTE Prep time has been recalculated due to the first two reviews.
Total Time 2 hours 50 minutes
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In large mixer bowl, combine 3 c of flour and the yeast.
- Combine the water and salt.
- Add to the dry mixture.
- Beat at low speed for 30 seconds, scrapping the sides constantly.
- Beat at high for 3 minutes.
- By hand, stir in enough of the remaining flour to make a very stiff dough.
- Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
- Shape into a ball.
- Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and turn out onto a lightly floured surface.
- Divide the dough in half.
- Cover with the bowl and let rest for 10 minutes.
- Roll each half into a 15x12 inch rectangle.
- Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
- Taper the ends of the loaf.
- Grease 2 baking sheets and sprinkle them each with cornmeal.
- Place each loaf diagonally seam side down, on baking sheets.
- Make diagonal cuts 2 ½ inches apart (1/8 to ¼ inch deep) on the tops of the loaves.
- Add tablespoon of water to the beaten egg white and brush over the top and sides of the loaves.
- Cover and let rise in a warm place till double (about 20-45 minutes).
- When ready to bake, place a large shallow pan on the lower rack of the oven and fill with boiling water.
- Bake at 375° for 20 minutes, brush with the egg white mixture.
- Bake 20 minutes longer.
- Cool on a rack.
- Tips: Raising tip: In a cold oven, place the dough on the top rack.
- On the rack beneath, place a pan filled with very hot water then close the door.
- This will create a warm, draftless environment for raising your dough.
- Temp: be sure to use a thermometer to test the temp of the liquids before adding to the yeast.
- Temperature is very critical– too cold and the yeast won’t activate, too hot and they die– either way the bread will not raise.
Nutrition Facts : Calories 1681.4, FatContent 5, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 3537.2, CarbohydrateContent 348.9, FiberContent 14.2, SugarContent 1.3, ProteinContent 51.5
BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Provided by Taste of Home
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!
I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week.
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In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta.
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- Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.
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My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!
I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week.
Often, I bake four big rolls or sometimes, I make small eight rolls. This is totally per need, once you perfect the bread dough, you can make any shape or sizes desired.
In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta.
We turned it into garlic bread, even made ciabatta bread pizza, toasted and topped with cream cheese for breakfast, made croutons and what not!! Sweet fragrance of fresh baked bread rolls make you crave for these soft pillow ciabatta rolls even more.
For new bakers, Italian or Country-Style breads are best way to start bread baking at home. Few important things when making ciabatta rolls - first and foremost kneading, kneading for suggested time enhance the quality and texture of the bread and it is great exercise too ;) Second, is baking time and temperature. Bake ciabatta at specified temperature, for only 22 minutes first and then keep checking every one minute, if bread sounds hollow when tapped at the bottom, DO NOT over-bake it, that turns the bread dry.
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