| Italian Bread | ||
| Printable Version | ||
| The Recipe: | ||
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Lightly grease a 15½x12-in.
baking sheet. Soften |
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| 1 pkg. active dry yeast | ||
| in | ||
| 1/4 cup warm water, 105°F to 115°F (of if using compressed yeast, soften 1 cake in 1/4 cup lukewarm water, 80°F to 85°F.) | ||
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Set aside. Put into a Large Bowl. |
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1¾
warm water 1 tablespoon salt |
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| Blend in | ||
| 3 Cups sifted all-purpose flour | ||
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Stir softened yeast, and add to
flour-water mixture, mixing well. Measure |
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| 2 to 2½ cups sifted all-purpose flour | ||
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Add about one-half of the flour to the
yeast mixture and beat until very
smooth. Mix in enough remaining flour to
make a soft dough. Turn mixture onto a
lightly floured surface. Allow to rest 5
to 10 minutes. Knead dough by folding opposite side over toward you. Using heals of hands, gently push dough away. Give it one quarter turn; always turn the dough in the same direction. Repeat process rhythmically 5 to 8 min. until dough is smooth, elastic and shows small blisters under surface when dough is drawn tight; use as little additional flour as possible. Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place in greased bowl. Turn dough to turn greased surface to top. Cover bowl with waxed paper and towel and let stand in warm place (about 80°F) until dough is doubled, about 1½ to 2 hours. Punch down with fist. Knead on a lightly floured surface, about 2 minutes. Divide into two equal balls. Let stand covered 10 minutes. Roll each ball of dough into a 14x8-in. rectangle. Rollup tightly into a long, slender loaf. Pinch ends to seal. Place loaves on prepared baking sheet. Cover loaves loosely with a towel and set aside in a warn place until doubled. Bake at 425°F 10 min. Reduce temperature to 250°F and bake for 1 hour, or until golden brown. To increase crustiness, place a flat pan on the bottom of oven and fill with the boiling water at beginning of baking period. 2 Loaves Bread |
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