Italian Bread Recipe
Overview:
Italian Bread is a versatile recipe, perfect for making delicious loaves or rolls. With the option to customize with roasted garlic or spices, it promises a delightful taste experience. This recipe yields 2 loaves or 6 rolls, ideal for any occasion.
- Total Time: 1 hour 15 minutes
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Servings: 6
- Yield: 2 Loaves
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5 1/2 – 6 cups | All-purpose flour |
| 1 cup | Sugar |
| 2 tsp | Salt |
| 5 tsp | Active dry yeast |
| 1 tbsp | Butter |
| 1 3/4 cups | Margarine |
| Water | |
| Cornmeal | |
| 1 tbsp | Light olive oil |
| 1 cup | Cold water |
Instructions:
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In a large bowl, thoroughly mix 1 1/2 cups of flour, sugar, salt, and undissolved yeast.
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Add butter to the mixture.
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Gradually pour warm water into the dry ingredients while beating for 2 minutes at medium speed with a mixer, scraping the bowl occasionally.
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Add 3/4 cup of flour to the mixture and beat at high speed for an additional 2 minutes, scraping the bowl occasionally.
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Stir in enough additional flour to make a stiff dough.
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Turn the dough onto a lightly floured board and knead until smooth and elastic, approximately 8-10 minutes.
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Cover the dough with plastic wrap and then a towel, allowing it to rest for 20 minutes.
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To Make Loaves:
- Divide the dough in half.
- Roll each half into a 15×10 inch rectangle.
- Starting at the wide side, roll up tightly and pinch the seam to seal.
- Taper the ends by rolling gently back and forth.
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To Make Rolls:
- Divide the dough into 6 equal pieces.
- Roll each piece into a rectangle measuring 8×5 inches.
- Starting with the wide side, roll up tightly and pinch the seam to seal.
- Taper the ends.
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Place the shaped dough, seam side down, on greased baking sheets sprinkled with cornmeal.
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Brush the dough with olive oil.
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Cover loosely with plastic wrap and refrigerate for 2-24 hours.
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When ready to bake, remove from the refrigerator and uncover carefully. Let the dough stand at room temperature for 10 minutes.
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Make 3 or 4 diagonal slits in the dough with a sharp knife or razor blade.
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Bake at 425°F for 15 minutes for rolls or 20 minutes for loaves.
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Remove from the oven and brush with egg white beaten with cold water.
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Return to the oven and bake for an additional 5-10 minutes, or until golden brown.
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Note: You can enhance the flavor by adding 1/2 to 1 teaspoon of dried oregano, basil, or rosemary to the dry ingredients. Optionally, you can also include roasted garlic cloves.
Additional Notes on Roasted Garlic:
To roast garlic:
- Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact.
- Optionally, trim the tips of the cloves off to expose the “meat” to the oil.
- Place the garlic head(s) in a covered casserole or on a piece of heavy aluminum foil.
- Drizzle with olive oil and bake covered at 350°F for about 45 minutes (adjust time as needed), or until cloves are soft and can be easily squeezed out of their skins.
- Let the roasted garlic cool before adding it to the flour for the bread.
This Italian Bread recipe offers a delightful blend of flavors and textures, perfect for any bread lover. Whether you choose to make loaves or rolls, the aroma of freshly baked bread will fill your kitchen, making it a memorable experience for all to enjoy. 🍞
