Italian Bread

.

I mentioned in my Poppy Seed Roll post that the thing I love about baking bread is that "I can put the same basic ingredients together, flour, water, yeast, salt, and come up with a different product depending on how much of each, how much time it sits and at what temperature I bake it."

Last week for St. Joseph's feast day, I made a loaf of what I call Italian Bread. There is no one style of Italian Bread, but to me, Italian Bread has a crisp crust and a soft, doughy interior. The trick to getting this bread right is to place a pan of hot water on the oven shelf below the bread. Just that one step makes the exterior of the bread very crisp, changing it from what is my "French" bread to what is my "Italian" bread.

Italian Bread

1 pkg. yeast
1 cup warm water
1 T. sugar
1 T. vegetable oil
1 t. salt
3 to 3 1/2 cups flour

Combine water, yeast and sugar.
Let sit for 5 minutes, until foamy.
Add 1 c. flour, oil and salt and mix with dough hook until dough forms
(or if mixing by hand, with a spoon).
Add flour, 1/4 c. at a time,
kneading at low speed until a smooth elastic dough forms,
about 5 minutes, in mixer
(or if kneading by hand, turn onto floured surface
and knead until smooth and elastic).
Place in a greased bowl, turning once.
Cover and let rise at least one hour, until doubled.
Punch down.
Roll dough out (or just push it with your fingers)
into a rectangle 15 inches long and about 6 inches wide on a lightly floured surface.
Roll up from long side and pinch edges to seal.
Place seam side down on a greased baking sheet.
Slash several cuts into top with a sharp knife.
Cover with greased plastic wrap or damp tea towel for 20 minutes.
Preheat oven to 425 degree F.
Place a pan of hot water (steaming water) on bottom shelf of oven.
When oven is hot, place bread in oven on shelf above water pan.
Bake until deep golden brown (about 20 minutes).
Remove from pan and allow to cool before slicing.


.

Pin It