This recipe for Italian Bread is one of my favorites and I have just started selling it through my store page. The bread has a nice crunchy crust with a soft, slightly chewy inside. I love adding extras to the dough to create a unique flavor. The bread shown here has sun dried tomatoes, garlic, red pepper flakes, and italian herb seasoning added to the dough. It is amazing!
Italian Bread
2 cups warm water
2 Tbsp yeast
1 Tbsp brown sugar
1 Tbsp salt
2 Tbsp olive oil
5 3/4 cups flour
Italian Bread
2 cups warm water
2 Tbsp yeast
1 Tbsp brown sugar
1 Tbsp salt
2 Tbsp olive oil
5 3/4 cups flour
To start, mix 2 cups of warm water and 2 Tbsp of yeast with a wire whisk. Let it sit for about 5 minutes to make sure the yeast activates. You will see a "bloom" forming. If you don't see this, wait another five minutes and check. The lack of a "bloom" is evidence that you killed the yeast or that it was old. There is no reason to mix up the entire batch if you think the yeast is dead, so start over if this happens.
After the bloom forms, mix in 1 Tbsp salt, 1 Tbsp brown sugar, and 2 Tbsp olive oil. If you want to add extras to the dough, this is the time to do it. The only thing left at this point is flour. Add 5 3/4 cups of flour one cup at a time. Knead the dough for about 5-8 minutes or until the consistency changes. After experience, you will be able to tell when this change occurs and you will never have to time your kneading any more. The pictures below are the dough before adding the flour and after adding the flour.
After the bloom forms, mix in 1 Tbsp salt, 1 Tbsp brown sugar, and 2 Tbsp olive oil. If you want to add extras to the dough, this is the time to do it. The only thing left at this point is flour. Add 5 3/4 cups of flour one cup at a time. Knead the dough for about 5-8 minutes or until the consistency changes. After experience, you will be able to tell when this change occurs and you will never have to time your kneading any more. The pictures below are the dough before adding the flour and after adding the flour.
Cover the dough and let it rise for 1 1/2 hours. It should have more than doubled by this point (picture on left). Time to shape the dough now! This takes a bit of practice and you may have to use flour to help shape. I spread a bit of cornmeal on a baking sheet and then punch down the dough. At this point, I kind of roll the dough into a log shape while it is in the bowl. Very quickly, I pick it up and fold in the ends a bit while shaping it a bit more. After sitting it on the baking pan (picture on right), I shape a bit more if needed. Be careful to not push out all the trapped pockets of air that have formed in the dough! If the shape isn't perfect, don't worry about it. It will look even more homemade and that is always a plus :)
Cover the dough and let it rise until it doubles in size (about 30 minutes). Heat the oven to 425 degrees halfway through the last rise. Once you are ready to put the bread in the oven, sprinkle it with water for a well formed crust and let it bake for about 45 minutes or until it is golden brown. Below is a picture before being placed in the oven and afterwards. Doesn't it look amazing?!
Good luck if you are trying to make this bread! If you would rather just enjoy this amazing loaf and you live on St. Croix, place an order here.
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