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Italian Bread
An easy fast bread recipe!

Yield:2 loaves
Active Time:30 Minutes //** 25 minutes to prepare dough; 5 minutes to shape loaves
Total Time:3.5-4.5 Hours //** 2-3 hours to rise; ~30 minutes to rise; 25 minutes to bake

2 CupsWater (Lukewarm: 100F-110F)
1 TYeast
1 pinchSugar (to feed the yeast)
1 TSalt
1/4 COlive oil
6 CupsFlour (unbleached)

  1. 25 MINUTES: Prepare Dough to Rise
    In KitchenAid mixer bowl, combine the Water, Yeast, Sugar and Salt. Proof the mixture for 5-10 minutes.
  2. Add the Flour, install dough hook on the KitchenAid mixer, and run to produce a silky smooth (not sticky) dough. Use a spatula as necessary to ensure all ingredients are combined.
  3. Put the dough in a large bowl with a bit of Olive Oil (I turn the 1/4 C measure upside down and place it in the bowl after measuring the Olive Oil into the dough). Cover the bowl with piece of Plastic Wrap (to retain mosture) and a clean dish towel (insulation!) and put in a warm place to rise.
  4. 2-3 HOURS: Allow dough to rise until it has doubled in bulk
    (Punch down once and punch down again before shaping)
  5. 5 MINUTES: Shape the Loaves
    Divide the dough into two portions, role out with your hands two long thin loaves.
    Place on a baking sheet.
  6. Pre-heat oven to 425 degrees Farenheit.
  7. ~30 MINUTES: Allow the loaves to rise.
  8. With a razor blade or very sharp knife, slice 5-6 diagonal gashes on the tops of the loaves (to allow steam to escape during baking).
  9. 25 MINUTES: Bake loaves until the bottom of the baking sheet sizzles a wet finger.. (Original recipe specified 35 minutes, but 25 minutes takes the loaves to sizzling...)
  10. Allow loaves to cool for ~20 minutes before slicing and serving.

Last updated Sunday, June 25th, 2023.
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