Here is a recipe for Italian bread that I bake at least once a week. It is our general everyday bread for sandwiches, toast, and just good eating, so I thought I would share it with you, since I just baked some today to take to a friend's house. You can add herbs (today I added Italian seasoning and powdered garlic, also grated Parmesan) of any kind. I usually make four baguettes, but you can use it for dinner rolls or sandwich buns as well. I make a half recipe for pizza dough. I think JoeV has a similar recipe.
Karen and Jerry's Favorite Italian Bread
Prep time: 10 minutes
(ready in 3 hours)
Makes two or four baguettes
2 Cups water heated to 115-120F (feels warm, but not hot)
5 Tablespoons olive oil
6 Cups all purpose flour
2 teaspoons sugar
1 teaspoon salt
2 pkg. active dry yeast (or 4 and ½ tsp)
1 egg, beaten with fork in small bowl
Softened butter (optional)
Sesame or poppy seeds (optional)
Directions*:
Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, sugar, salt and yeast; whisk
well. Add warm water and oil; mix well. Turn dough out
onto lightly-floured surface. Knead dough 10 minutes
or until smooth. Place dough in lightly-greased bowl;
cover with plastic wrap and cloth towel. Let rise in
warm place (80 to 85 F) for 30 to 40 minutes.
Line a baking sheet with parchment paper.
Punch down dough. Cover dough with inverted bowl and allow
to rest on counter for 15 minutes. Shape dough into
2 large or 4 small baguette-shaped loaves. Place loaves on baking sheet. Cover; let rise in warm place for 35 to 40 minutes or until doubled in
size.
Heat oven to 350 F. With sharp knife, make 3 diagonal slashs about ½ inch deep across each baguette. Brush loaves with beaten egg and sprinkle with sesame or poppy seeds if desired. Bake at 375F for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. For softer crust, brush or rub finished loaves with butter.
*If using KitchenAid stand mixer, combine dry ingredients on speed 1 (after whisking), add liquid/oil, then knead for five minutes on speed 2. Add more flour if dough is too sticky, a TBS at a time.
Karen and Jerry's Favorite Italian Bread
Prep time: 10 minutes
(ready in 3 hours)
Makes two or four baguettes
2 Cups water heated to 115-120F (feels warm, but not hot)
5 Tablespoons olive oil
6 Cups all purpose flour
2 teaspoons sugar
1 teaspoon salt
2 pkg. active dry yeast (or 4 and ½ tsp)
1 egg, beaten with fork in small bowl
Softened butter (optional)
Sesame or poppy seeds (optional)
Directions*:
Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, sugar, salt and yeast; whisk
well. Add warm water and oil; mix well. Turn dough out
onto lightly-floured surface. Knead dough 10 minutes
or until smooth. Place dough in lightly-greased bowl;
cover with plastic wrap and cloth towel. Let rise in
warm place (80 to 85 F) for 30 to 40 minutes.
Line a baking sheet with parchment paper.
Punch down dough. Cover dough with inverted bowl and allow
to rest on counter for 15 minutes. Shape dough into
2 large or 4 small baguette-shaped loaves. Place loaves on baking sheet. Cover; let rise in warm place for 35 to 40 minutes or until doubled in
size.
Heat oven to 350 F. With sharp knife, make 3 diagonal slashs about ½ inch deep across each baguette. Brush loaves with beaten egg and sprinkle with sesame or poppy seeds if desired. Bake at 375F for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. For softer crust, brush or rub finished loaves with butter.
*If using KitchenAid stand mixer, combine dry ingredients on speed 1 (after whisking), add liquid/oil, then knead for five minutes on speed 2. Add more flour if dough is too sticky, a TBS at a time.