How to Make Award-winning Basic Italian Bread

Basic Italian Bread. Using a dough hook attachment, add the flour and sugar to the water and mix. Italian bread is super soft and absorbent, making it perfect for soaking up sauces. This homemade bread has a light crust that's not too hard or crunchy, so it works really well for making sandwich recipes, too!

This is a basic delicious Italian bread. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. After the bread is baked allow it to cool on the pan for a few minutes before transferring it to a wire rack to cool completely.

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a special dish, basic italian bread. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Using a dough hook attachment, add the flour and sugar to the water and mix. Italian bread is super soft and absorbent, making it perfect for soaking up sauces. This homemade bread has a light crust that's not too hard or crunchy, so it works really well for making sandwich recipes, too!

Basic Italian Bread is one of the most well liked of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions every day. Basic Italian Bread is something which I've loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have basic italian bread using 5 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Basic Italian Bread:

1. {Get 1 1/2 cup of warm water, around 100f, no higher than 115f.
2. {Make ready 1 Tbs of active dry yeast.
3. {Make ready 2 tsp of Kosher Salt.
4. {Get 1 1/2 Tbs of olive oil.
5. {Make ready 500 g of AP White Flour, about 3 1/2 Cups.

Now slice into that yummy easy basic Italian bread. Can this bread dough be used as a pizza dough? It makes the most amazing loaf of bread with a fluffy center and extra crusty exterior! The perfect side for soups and sauces.

Steps to make Basic Italian Bread:

1. Add water to a stand mixer with a dough hook, the yeast, sugar, and salt. Let sit for the yeast to soften or foam. I usually just mix it in the dry ingredients as I've never had yeast fail. That was in the old days with the yeast cubes that some still use..
2. Add 350g (flour 2 1/2 cups) flour and mix at medium speed for 2 minutes..
3. Reduce speed and add 150g (1 cup) flour a little at a time..
4. Adjust flourer for a soft dough that doesn't stick to the bowl..
5. Remove and form into a ball, put into a large greased bowl, cover with plastic wrap and allow to rise until double, about an hour..
6. At this point, I cut the dough in half, wrap in greased plastic and freeze for another time. I use the other half for todays bread..
7. For a full recipe, cut the dough in half and form each into two loaves..
8. Either put them on parchment paper on a peel or sprinkle cornmeal on a cookie sheet. Or, if you're brave, sprinkle the peel with cornmeal to slide the dough..
9. If using a stone, preheat the oven to 375f for 45 minutes..
10. Cover and allow to rise until about double..
11. Without a stone: Preheat the oven to 400f about 15 minutes before baking..
12. Make 3-4 shallow slits in the top of the dough with a serated knife or razor blade. This keeps it from splitting when cooked..
13. On a stone: Gently slide the dough onto the stone and bake for 40 minutes until lightly brown and hollow sounding..
14. Without a stone: Put the pan in the oven and bake for 20-25 minutes until lightly brown and hollow sounding..
15. Cool on a rack and serve or wrap in plastic rap..

That is the only way to describe this rustic Italian bread. Great recipe, my go to for fast, easy, yummy Italian bread. Andrea — I'm sorry to hear that (although "hose me off," lol ;)). The ratio of flour to liquid can be a tricky thing and varies so widely depending on flour brands, environment, etc., so always go by "feel" with the dough more. Stir in enough remaining flour to form a stiff dough.

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