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.
MAMA D'S ITALIAN BREAD
This is a basic delicious Italian bread.
Provided by Christine Darrock
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 18.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 2.6 g, Sodium 194.4 mg, Sugar 0.2 g
QUICK & EASY ITALIAN CHEESE BREAD
Posted for a quick, weeknight bread, or as a snack. This is delicious, but quick and easy. I came up with this trying to match a bread we get from a local pizzeria/sandwich shop. Close, but not quite!
Provided by breezermom
Categories Quick Breads
Time 19m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spread softened butter over the cut sides of the bread. Place on an ungreased baking sheet.
- Combine the cheese, oregano and garlic salt; sprinkle over the bread.
- Bake at 350 degrees for 12-15 minutes or until the cheese is melted. Slice and serve.
Nutrition Facts : Calories 287.7, Fat 9.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 456.2, Carbohydrate 43, Fiber 1.9, Sugar 1.9, Protein 9
ITALIAN BREAD
This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat. Makes 2 loaves or 6 rolls
Provided by Dee514
Categories Yeast Breads
Time 1h15m
Yield 2 Loaves, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 455.9, Fat 3.3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 807.4, Carbohydrate 91, Fiber 4, Sugar 2.5, Protein 13.8
QUICK ITALIAN BREAD
This is a great accompaniment with salad for a nice lunch with your friends. It's also great with a bowl of heartwarming soup. It is so easy and looks impressive they will think you went out of your way and then they will ask for the recipe! This was found originally out of the Best of Bridge.
Provided by Chef Decadent1
Categories Quick Breads
Time 27m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and butter until the onion is transparent.
- Meanwhile, combine the bisquick, 1/2 cup of cheddar cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
- Butter an 8 or 9 inch pie pan and also your hands. Spread the mixture on the bottom of the pan.
- Combine the cup of cheddar and egg. Spread over crust.
- Next, sprinkle with onion/butter mixture and top with 1 tsp of poppy seeds.
- Bake at 425 oven for 17-20 minutes watching near the end.
- To serve your guests, cut in wedges. You can also get creative and add additional herbs, salt, or different types of cheese to suit your taste.
Nutrition Facts : Calories 184.1, Fat 11.9, SaturatedFat 6.4, Cholesterol 54.2, Sodium 347.3, Carbohydrate 11.4, Fiber 0.5, Sugar 2.4, Protein 7.8
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