MOM'S ITALIAN BREAD
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
ITALIAN BREAD
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ARTISAN ITALIAN BREAD
This recipe is for the serious bread maker. Use your KitchenAid for a lighter inside (perfect for subs and pasta dishes) or make it 100% hand-made which will produce a bread that is more dense and hearty (for dunking in soups and stews). Buddha says to 'be one with the bread' and make it by hand, but the starter makes 2 batches, so we suggest trying it both ways. You will need to begin making this bread the day before it's needed. The result is three very wonderful artisan loaves of Italian bread that is soft and airy on the inside, and light and crunchy on the outside. This recipe is an adaption of a recipe from Amy Scherber. We've made it simpler with quite a few modifications. :)
Provided by 2Bleu
Categories Yeast Breads
Time 45m
Yield 3 Loaves
Number Of Ingredients 8
Steps:
- SPONGE STARTER (This makes enough for two recipe batches or 6 loaves): Mix all the sponge starter ingredients together using a KitchenAid with dough hook, on medium speed for 1 to 2 minutes until a somewhat elastic and very stiff batter has formed.
- Scrape the sponge into a plastic container and cover it with a see-thru lid (or plastic wrap). Let the sponge rest about 6 hours at room temperature until it has risen to the point where it just begins to collapse. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge starter is now ready. NOTE: At this point you can refrigerate the starter and it can stay refrigerated for up to 1 month (just bring starter to room temperature before using).
- TO MAKE THE BREAD: Combine the warm water and yeast in your KitchenAid bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
- Add the cool water and 1/2 of the sponge starter to the yeast mixture and mix for about 1 minute, breaking up the sponge. The mixture should look milky and slightly foamy.
- Add the flour and salt and mix to incorporate the flour, scraping the sides of the bowl until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from the dough hook. If the dough is not sticky, add 1 tablespoon of water.
- Add a Tbsp or so of flour and knead for 2-3 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add too much flour. Turn off the mixer, and using a large dish towel or plastic wrap, cover the bowl while still on the mixer and allow the dough to rest for 15 minutes (autolypse stage).
- Remove plastic wrap and knead the dough again for 2-3 minutes, until it is stretchy and smooth yet still slightly sticky. Dump the dough onto the counter and shape it into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm dark place for 1 hour then transfer the bowl to the refrigerator for 8 hours (up to 24 hrs) to let it relax, develop flavor, and become more manageable.
- Take the dough from the refrigerator and let it sit at room temperature for 2 hours, until it begins to warm up and starts to rise.
- Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces. Working with one piece at a time, gently flatten, pressing out some of the air bubbles, and stretch it into a rectangle(You can hold the dough up in the air and use the gravity to help form the rectangle). Fold the top third down and the bottom third up as if you were folding a business letter. Seal the seam with the heel of your palm, then repeat with the letter fold. (You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough or deflate its airy structure).
- Now form the loaf into a baguette by rolling the dough into a loaf shape. The loaves should now be about 10 inches long. Place loaf onto a sheet of parchment paper (cut to fit your stone) with enough room for the other two loaves.
- Make the other two loaves. The loaves will be soft and slightly irregular in shape. Leave space between the loaves as they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 2 hours.
- Place a baking stone in the oven on the 2nd rack from the bottom and preheat the oven to 450°F.
- Diagonally score each loaf in about 4 places about 1/8" deep, being careful not to deflate them too much. Carefully slide them with the parchment paper onto the baking stone in the oven.
- Using a plant sprayer, quickly mist the loaves and the sides of the oven with water (careful not to spray the light bulb), then quickly shut oven door. Mist the loaves again after 2 minutes, and again after another 2 minutes. Bake for about 25 minutes or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool). Transfer the bread to a rack to cool. Let rest at least 15 minutes before serving.
Nutrition Facts : Calories 1082.6, Fat 3.2, SaturatedFat 0.5, Sodium 2339.2, Carbohydrate 225.3, Fiber 9.4, Sugar 0.8, Protein 32.8
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