Italian Bread Recipe
This recipe is perfect for first timers and if you're on a budget as it doesn't require many ingredients. When I first started making homemade bread using a stand mixer, this was one of the first things I made. Italian bread just seems to go with everything and when it's warm I could literally hover over it and eat it with just butter.
Note: If after 10 minutes your mixture hasn't started bubbling like this, discard your mixture as your yeast is inactive and your bread won't rise. Also make sure your water isn't hot or cold as hot will deactivate your yeast and cold will take too long to activate it. 70-80 degrees is ideal.
Cover the dough while still in the bowl, let rise until doubled in size The time can vary depending on the temperature of your home but it generally takes 20 to 30 minutes.
Preheat oven to 375 degrees.
Make a cut down the center of each loaf using a sharp knife, approx 1/4 - 1/2 inch deep.
Remove from pan and let cool on racks. So good!
- Mix warm water, yeast and sugar in a bowl. Let stand for a 5-10 minutes until the yeast has been activated it begins to foam.
- Add olive oil and salt. Begin mixing with your mixer on the slowest setting, gradually adding the flower. Mix until the dough easily pulls away from the sides and your dough has formed, usually this takes 5 minutes or so on the second speed.
- Cover the dough while in the bowl, let rise until doubled in size, the time can vary depending on the temperature of your home but it generally takes 20 to 30 minutes.
- Once risen, roll out the dough onto a counter space and divide in two then form it into two loaves. I make mine approx 9 inches long.
- Cover with a damp cloth and let rise until doubled for a second time.
- Preheat oven to 375 degrees.
- Brush the risen loaves with the egg wash. You can also use honey, milk, salted water or olive oil to turn your loaves golden brown.
- Make a cut down the center of each loaf using a sharp knife, approx 1/4 - 1/2 inch deep.
- Bake for 25 minutes or until the loaves turn golden brown.
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