Italian Bread Recipe By Tasty

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

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.

Steps:

• Stir the yeast into the water and allow the yeast to bloom until foamy.
• In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
• Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
• Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
• Once finished, cover and let the dough rise again for another 1 ½-2 hours.
• Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
• Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
• Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
• Cover and let rise for 1 hour.
• Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
• Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
• Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
• Cover with the lid and return the pot to the oven.
• Bake for 45 minutes, removing the lid for the last 15 minutes.
• Remove bread from pot, cover, and let cool for 10 minutes before slicing.
• Enjoy!

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.

Steps:

• Mix ½ cup (120 ml) of warm water with yeast and sugar in a separate bowl and let bloom for 10 minutes.
• In the bowl of a stand mixer (or separate bowl if you don't have one), mix flour, salt, olive oil, and yeast mixture in a bowl until combined.
• Slowly add water to the flour mixture while mixing on the second speed setting (or while mixing by hand if no stand mixer is being used) until a dough forms.
• Knead for 5 minutes in a stand mixer or 8-10 minutes by hand.
• Place in a greased bowl and cover with lid or damp towel and place in a room temp oven for 1 hour.
• Flour a work surface, deflate dough, and turn out onto said surface and form into a tight ball.
• Cut the dough ball into two pieces and work into two 12-14 inch (30 cm - 35 cm) loaves and place onto a baking pan dusted with flour.
• Cover dough with plastic wrap or damp towel and place back in the oven for 30 minutes.
• Remove the baking tray and place in a room temperature place and preheat the oven to 410°F with a baking or pizza stone placed in the middle of the oven.
• Once heated, score loaves with a sharp knife, razor, or bread lame diagonally every three inches.
• Crack the egg into a bowl and whisk till scrambled and brush each loaf with the egg wash generously.
• Place the baking sheet in the oven for 25-30 minutes or until golden brown and delicious.
• Cool on a wire rack until fully cooled.
• Serve with olive oil, minced or grated garlic, balsamic vinegar, and grated parmesan cheese.

Steps:

• Stir the yeast into lukewarm water and set aside.
• Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
• Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
• Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
• Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
• Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
• Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
• Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.

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 for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , 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 at 450° for 15 minutes or until golden brown. Serve warm.

Steps:

• In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
• Add butter.
• Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl occasionally.
• Add 3/4 cup flour.
• Beat at high speed for 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a stiff dough.
• Turn dough onto a lightly floured board and knead until smooth and elastic (about 8-10 minutes).
• Cover dough with plastic wrap and then a towel and let it rest for 20 minutes.
• To make loaves: Divide dough in half.
• Roll each half into a 15x10 inch rectangle.
• Starting at wide side, roll up tightly; pinch seam to seal.
• Taper ends by rolling gently back and forth.
• To make rolls: Divide dough into 6 equal pieces.
• Roll each piece into a rectangle 8x5 inches.
• Starting with wide side, roll up tightly; pinch seam to seal.
• Taper ends.
• Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
• Brush dough with oil.
• Cover loosely with plastic wrap and refrigerate 2-24 hours.
• When ready to bake, remove from refrigerator and uncover carefully.
• Let dough stand at room temperature for 10 minutes.
• Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade.
• Bake at 425°F for 15 minutes for rolls, 20 minutes for loaves.
• Remove from oven and brush with egg white beaten with cold water.
• Return to oven; bake 5-10 minutes longer, or until golden.
• **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.
• Sometimes I also add 1 bulb (head) of roasted garlic cloves to the dry ingredients.
• To 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).
• Place head (s) in covered casserole or on a piece of heavy aluminum foil.
• Drizzle 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.
• Let roasted garlic cool before adding to the flour for the bread.