This Homemade Italian Bread puts its commercial counterpart to shame. I love the loaf’s crackling crust, moist crumb, and delightfully fruity olive oil aroma. After making (and eating!) the bread three times in three days, I thought I should share the step-by-step recipe with you.
You can mix and knead this bread either by hand or by machine. I filmed the hand-kneaded version and posted it over on my YouTube channel. The version I’m posting here involves a stand mixer outfitted with a dough hook.
Whisk briefly to combine. If you already know your yeast is good, you do not have to “proof” it first. If in doubt, let the mixture sit for 5-10 minutes. If the yeast foams, you’re good to go.
Homemade Italian Bread {recipe For Cool Rise Bread With An Italian Flair}
Then add 728 grams of bread flour (slightly more than 5 US cups). I have not tested this recipe with all-purpose flour.
Mix/knead the dough at low speed (number 2 on my KitchenAid) for just 2 minutes. Then turn off the machine, and let the dough rest for 5 minutes. Afterwards, continue kneading at low speed until the dough is fairly smooth and it cleans (or nearly cleans) the sides of the bowl — about 7 minutes.
Scrape the dough onto a lightly floured board, and knead it by hand a few times. The dough I mean. You’ll find a kneading tutorial in my Basic White Bread recipe.
Easiest Rustic Bread Recipe Ever
And drop it seam-side down into a large greased (or olive-oiled) bowl. Flip the dough to grease the other side. Cover the bowl with plastic wrap.
To learn how to form the loaf, you might want to watch the video I referenced earlier. Otherwise, proceed as follows: Lift the upper part of the oval, and tug at the two “corners” to create “Mickey Mouse ears.”
Transfer the loaf to a parchment lined baking sheet, cover loosely with cling wrap, and let rest until doubled in volume — about 30 minutes. After 15 minutes have passed, center the oven rack and preheat the oven to 425°F.I have to be honest and tell you that I would love a do-over for this year so far. It’s been a difficult one, to say the least. I’ll get into some of it in posts to come probably.
Whole Wheat Seeded Italian Bread Recipe
But – I’m looking forward now, and this recipe is a good place to begin. It’s from my old blog actually, but a year-round treat that we always enjoy. The fact that it is dead easy doesn’t hurt either.
Making bread can seem daunting if it’s not been your thing before, but the more you do it, the easier it becomes. I grew up in a bread making family – both my Mom and her Mom went through periods when they made all of their own bread. I learned how to knead from them – how long, the best way to do it, how to tell when it’s ready.
Not to worry – if you have a stand mixer, you don’t have to worry about kneading, because the mixer does all the work! Sweet, huh?
Julia Child's Homemade French Bread Recipe
To tell you the truth, I rarely knead any bread by hand anymore, though some are more difficult to judge than others, as to how much is enough. I’m going to take the guesswork out of it for you though – this is a simple method, and one that has never failed me.
And because someone always asks – this recipe is perfected specifically for a large stand mixer, like a Cuisinart [which is the one I have] or a KitchenAid. A hand mixer will likely not be powerful enough to get the dough kneaded properly. You can, of course make this bread by hand, but it will take considerably more effort. Just mix it like crazy after the first addition of flour, and then when all of the flour is mixed in, turn it out on a floured board and knead the heck out of it. if you have a stand mixer though, this is the way to go!Easy and quick artisan Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand with active dry instant yeast, flour and water then baked on a hot pizza stone.
A spin on my Italian pizza dough recipe, except here i use warm water to make the bread. Just mix together flour, salt and instant yeast then let rise for 2 hours. Only 2 hours for perfect homemade bread you guys!
Pillsbury Italian Bread Recipe Rises Vertically Without A Loaf Pan
Then you bake it on a preheated pizza stone (<–amazon), for a peasant style loaf that crackles in your hands like a dream, yet still soft on the inside. Perfect for dipping or to dunk into a hot bowl of vegetable soup.
The secret is a bowl of water steaming under the pizza stone while the bread is baking. The steam makes a crusty loaf!
Allow the loaf to cool off completely on a cooling rack on its side. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead if you find yourself with a stale chunk simply do as the Italian do: make a big pot of Ribollita or this Tuscan Pappa al Pomodoro soup.
Homemade Italian Bread With Kitchen Aid Recipe
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
Calories: 195 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 295 mg | Potassium: 83 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 10 mg | Iron: 2 mg
0 Komentar