ITALIAN BREAD RECIPE RECIPES

Name: Italian Cheese Bread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 loaf (16 pieces).
Cuisine: Europe, Italian
Ingredients: 2-1/2 cups all-purpose flour; 1 tablespoon quick-rise yeast; 1 teaspoon sugar; 1 teaspoon salt; 1 cup warm water (120° to 130°); 1 tablespoon canola oil; TOPPING:; 1/4 to 1/3 cup prepared Italian salad dressing; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; Dash pepper; 1 tablespoon grated Parmesan cheese; 1/2 cup shredded part-skim mozzarella cheese

ITALIAN CHEESE BREAD RECIPE: HOW TO MAKE IT

Italian Cheese Bread Recipe: How to Make It image

People are astounded to learn that I can make my brother-in-law's Italian cheese bread in less than an hour. This recipe is a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer. —Sandra Wingert, Star City, Saskatchewan

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 loaf (16 pieces).

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon canola oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 1-2 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. Preheat oven to 450°., Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake until golden brown, 15 minutes. Serve warm.

Nutrition Facts : Calories 171 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 428mg sodium, CarbohydrateContent 25g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

CIABATTA (ITALIAN SLIPPER BREAD) RECIPE - FOOD.COM

Ciabatta (Italian Slipper Bread) Recipe - Food.com image

DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

Total Time 16 hours 20 minutes

Prep Time 16 hours

Cook Time 20 minutes

Yield 2 loaves, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/8 teaspoon active dry yeast
2 tablespoons water (105-115 F)
1/3 cup room-temp water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105-115 F)
2/3 cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

Steps:

Make sponge: Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.

Nutrition Facts : Calories 378, FatContent 4.6, SaturatedFatContent 0.8, CholesterolContent 1.1, SodiumContent 880, CarbohydrateContent 72.2, FiberContent 2.7, SugarContent 0.2, ProteinContent 10.2

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People are astounded to learn that I can make my brother-in-law's Italian cheese bread in less than an hour. This recipe is a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer. —Sandra Wingert, Star City, Saskatchewan
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