Supper On Italian Bread Recipes

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:

• 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:

• Add sugar and yeast to warm water in large mixing bowl and let dissolve.
• Gradually add salt and flour to liquid and mix thoroughly until dough pulls away from sides of bowl.
• Turn out onto floured surface to knead.
• Knead dough for about 3 minutes.
• Allow dough to rest about 5 minutes.
• While dough is resting, scrape mixing bowl and grease (either spray with Pam or swirl about 1 tablespoon oil up sides of bowl).
• After dough has rested, knead about 3 minutes more, until bouncy and smooth.
• Place dough in bowl and turn over once to grease top.
• Cover with damp towel or plastic wrap and let rise until doubled in bulk, 1 to 2 hours.
• Punch down.
• Let dough rise again until doubled (optional).
• Punch down and knead briefly.
• Cut dough in half and shape into 2 loaves.
• To shape into loaves: pat each half into a rectangular shape, about 8 x 12 inches.
• Roll dough tightly from short end, pinching end to seal.
• Place pinched side on bottom and fold ends under loaf to make loaf shape.
• Place loaves on baking sheet generously sprinkled with corn meal and slash tops. Let dough rest, covered, an additional 10 minutes.
• For Quick Baking: Brush loaves with cold water. Place on rack in cold oven. Bake at 400 for 35-40, until crust is golden brown and hollow to the touch.
• For Traditional Baking: For a lighter, crustier bread, let the loaves rise another 45 minutes. Preheat oven to 450 for 15 minutes. Pour 2-3 cups boiling water into a roasting pan and carefully place the pan on the bottom of the oven. Place bread on rack above pan and bake 20 minutes. Turn off oven and allow bread to remain for 5 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix melted butter, parsley, olive oil, and garlic together in a bowl.
• Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
• Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
• Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.

Steps:

• Mix all together except the bread.
• Cut small loaves in half lengthwise.
• Mound beef mixture on top of each loaf.
• Wrap BREAD ONLY in foil leaving meat uncovered.
• Place on cookie sheet.
• Bake 350 for 35 minutes.