How To make Italian Bread
1 tablespoon Sugar
Water 2 teaspoon Salt
Cornmeal 2 package Active dry yeast
1 Egg
5 cup All-purpose flour
Salad oil 1 tablespoon Butter or margarine
(42 min left), (H)elp, More? 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120? to 130? F.) (Butter or margarine does not need to melt.) (Actually, I use the microwave for this part -wp-) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
3. Beat in 1/2 cup flour to make thick batter; continue beating mixture
at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
4. Turn dough onto floured surface; knead until smooth and elastic, (42
min left), (H)elp, More? about 10 minutes, adding flour while kneading.
5. Cut dough in half; cover pieces with bowl; let dough rest for 20
minutes for easier shaping.
6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
7. On floured surface with floured rolling pin, roll each half into
15" by 10" rectangle. From 15" side, tightly roll dough,
jelly-roll fashion; pinch seam to seal.
8. Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
9. Preheat oven to 425? F. Meanwhile, remove loaves from (42 min left),
(H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts
How To make Italian Bread's Videos
How to make CIABATTA BREAD with original Italian recipe
Today we prepare the most known Italian bread in the world, the CIABATTA BREAD. Probably the simplest and fastest bread to bake at home.
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Here, on my website ???? you can find the written recipe:
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My Version of DiCamillo's Italian Bread
My siblings asked me to show how I make bread... so here you go.
This recipe makes two medium size loaves.
500g bread flour
325g warm water (65% of the flour mass)
7g instant yeast (1.4%)
10g salt (2%)
15g olive oil (3%)
10 minute knead
3 minute rest
75 minute bowl proof
15 minute rest
Form the loaves, 60 minute bench proof
40 minutes at 400F
I used bromated and bleached flour in the video, but (unbromated) King Arthur bread flour works well too.
How to Make Italian Bread
Warm Italian bread from the oven is nothing short of good old fashioned comfort food!
You can print the recipe here
Ingredients
1 1/2 tablespoons active dry yeast 2 packets
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water hot to the touch, not boiling
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup vegetable oil
5-6 cups all-purpose flour add more if needed to get to a pliable dough
1 large egg white for brushing on loaves
Instructions
Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises).
Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Cover and let loaves rise 30 more minutes.
While loaves are rising, preheat oven to 400 degrees Fahrenheit.
Whisk the egg white and brush over the top of loaves.
Bake for 25 – 30 minutes.
Notes
If your dough is still super sticky, you can add small amounts of flour until the dough just comes together.
You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages.
When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.
Use regular white granulated sugar for this recipe.
In a separate step, you'll also use hot water in this recipe. Since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.
Regular everyday table salt is used, not Kosher or sea salt.
This recipe calls for vegetable oil, but olive oil can also be used.
We are using all-purpose flour, white not wheat, to make this bread.
HOW TO MAKE ITALIAN BREAD
Pugliese bread: how to make bread the Altamura way. It’s authentic Italian bread!
We want to find out how to make bread – more specifically, Italian bread, and Italians know that Altamura bread is one of the best in the country. Do you like bread? We do. That’s why we’re in Altamura to discover Pugliese bread. They use only local bread flour to bake their fragrant artisan bread. Can you smell it?
BUSINESS INQUIRIES: domenico.pacifico@me.com
*CHAPTERS*
00:00 The art of making Altamura bread
00:39 The wheat is our precious yellow gold
01:39 The first step for making Altamura bread: milling the wheat
03:02 At the heart of Altamura bread is natural yeast
04:51 Shaping the bread dough by hand
05:59 The Altamura bread delivery boys
06:58 A long family history of breadmaking
07:54 The historic oven where Altamura bread is baked
08:49 Only oak wood is used to bake Altamura bread
10:06 Working by hand to heat the oven to over 280 degrees Celsius
11:15 Putting the focaccia bread into the oven
12:04 The distinctive shape of Altamura bread... with a big soft heart
13:01 Authentic Altamura bread always has a sticker
13:38 How to decide how long to bake the bread for
14:01 The Altamura bread goes in the oven
14:31 Sealing the oven closed to bake the bread
15:15 Taking the Altamura bread out of the oven
16:18 It’s time to break open the bread and taste it!
*FOOD & CULTURE - Documentary Series:*
*WHERE WE SHOT THE VIDEO*
Country: Italy
Region: Puglia
City: Altamura
Gps: 40°49'51.49N 16°33'14.01E
*ABOUT US*
We are Domenico and Giulia; two adventurers, filmmakers, documentarians travelling the world to discover, understand, and tell the story. Kiss From The World is dedicated to creating high quality non-fiction content that informs and entertains its viewers about the world in all its wonder, diversity and vibrancy.
_*BUSINESS INQUIRIES: domenico.pacifico@me.com*_
Professional Baker Teaches Rustic Italian, THE BEST White Bread EVER!!!
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