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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 | |
| Amount | Ingredient |
|---|
| 2 Cups | Water (Lukewarm: 100F-110F) |
| 1 T | Yeast |
| 1 pinch | Sugar (to feed the yeast) |
| 1 T | Salt |
| 1/4 C | Olive oil |
| 6 Cups | Flour (unbleached) |
Instructions
- 25 MINUTES: Prepare Dough to Rise
In KitchenAid mixer bowl, combine the Water, Yeast, Sugar and Salt.
Proof the mixture for 5-10 minutes.
- 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.
- 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.
- 2-3 HOURS: Allow dough to rise until it has doubled in bulk
(Punch down once and punch down again before shaping)
- 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.
- Pre-heat oven to 425 degrees Farenheit.
- ~30 MINUTES: Allow the loaves to rise.
- 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).
- 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...)
- Allow loaves to cool for ~20 minutes before slicing and serving.
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Last updated Sunday, June 25th, 2023.
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