Monday, December 15, 2014

Italian Bread

1 cup very warm water
1 1/2 tsps. sugar
2 1/4 tsps. active dry yeast
2 1/4 cups unbleached all purpose flour
1 1/4 tsps. salt
2 tbsps. olive oil (organic if possible)

Step 1 - stir together your water ad sugar in your mixer bowl, then sprinkle your active dry yeast over the top. Let sit until foamy (5-10 minutes), then add in your remaining ingredients and stir using your dough hook attachment until your tacky dough comes together (if dough is to wet you can always add 1 tbsp. of flour until it becomes more tacky).
Step 2 - Remove dough onto a lightly floured surface and need for 5 minutes until a smooth dough ball forms.  Then place in an oiled bowl (I just sprayed canola oil in the bowl I mixed the dough in), place the dough in the bowl turning to coat and cover with plastic wrap then a dish towel. Let rise for an hour or until doubled in bulk.
Step 3 - Remove dough and form into a 12 inch oval bread loaf shape, place on an oiled baking sheet or line with parchment paper.  Using a serrated knife make 2-3 small slits on the top of the loaf.  Cover with a clean dish towel and let rise for another 20 minutes and pre heat your oven to 400 degrees.  
Step 4 - Remove dish towel and bake for 18-20 minutes until golden brown,  let cool on a cooling rack completely before serving. Enjoy! 

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