Best Italian Bread Recipe From Scratch

Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough …

Rating: 5/5(8)
Total Time: 3 hrs 15 mins
Category: Yeast Breads
Calories: 2616 per serving
1. Stir the yeast into lukewarm water and set aside.
2. Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
3. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
4. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.

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Directions. Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook …

Rating: 5/5(26)
Servings: 1
Cuisine: European
Author: Recipe from Emeril Lagasse
1. Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
2. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
3. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
4. Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

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Directions. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place

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Piadina Romagnola (Italian Flat Bread) Rating: 4.5 stars. 39. A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

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Best Italian bread ever!!!! The olive oil in the recipe gives it a wonderful flavor. Works great for pizza crust, focaccia or loaves. I always …

Rating: 5/5(32)
Servings: 1
1. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
2. Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
3. Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
4. Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.

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Steps: In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.

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Turn the loaf 90 degrees and repeat the process once more. Let dough rise for another hour, then cut a deep ‘x’ on the surface of the dough with a knife. Bake for 50 minutes at 430°F. after heating the oven to 430 degrees, bake it for 50 minutes. Once baked, remove from the oven and let cool before slicing.

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Perhaps you have been looking for the best no knead bread recipe. I have tried several, but then I always get back to this one. The simplicity of all Italian bread is astonishing. Flour, water, yeast, and bits of sugar and salt. Simple ingredients for amazing crusty Italian bread everybody loves so much.

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Instructions. Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl. In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.

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Homemade Tuscan bread is actually at the base of our culinary tradition. Bread cannot miss from any Tuscan (and Italian) table! Bread from Tuscany is the perfect element to accompany any type of Italian or Tuscan dish, from meat, cheese, fish to jams and chocolate.This is because it enhances every flavor.

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Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes). Shape into a ball. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough. Cover and let rise in a warm place till double (about 1 hour). Punch down and turn out onto a lightly floured surface.

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Let it stand 10 minutes until foamy. Stir in the flour, cover the bowl, and let the mixture sit in a warm place for at least 4 hours, or overnight. In a large bowl, dissolve the yeast in 2 cups of

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Put the bowl someplace warm until the dough has doubled in size, about 1-1/2 to 2 hours. 11. Pre-heat the oven to 425°. If you have a pizza stone, put it on the bottom rack. Otherwise, place a baking sheet upside-down on the bottom rack. Turn the dough out onto a floured surface and punch down to knock out most of the air out.

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Step 7) – With floured hands, lift the loaves from the ends and place each loaf in a large oven pan lined with parchment paper and lightly dusted with flour. Then, always with floured hands, shape the sides and give the round shape to the ends of the loaves of bread. Sprinkle the loaves with a final handful of flour.

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Wondering on the best Italian Bread Recipe? Bread is probably the most common food in the world and, undoubtedly, the most appreciated in Italy.Italian Bread is renowned for its quality and its unique taste, and is at the base of Italian and Tuscan Cuisine. Italian bread is used to make a lot of delicious dishes. Bread is by definition a poor food, made with few simple ingredients: …

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How to make delicious homemade bread from scratch?

Steps

  1. Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
  2. In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. ...
  3. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

How to make an authentic italian bread?

Authentic Italian bread recipe called schiacciata; out of Tuscany comes this sweet elaborate version (with salt) of flat bread. Sprinkle yeast over warm water in a large bowl; let stand for 5 minutes to soften. Stir in the butter, sugar, salt, milk, orange rind, anise seeds, 3 eggs and 1 egg yolk.

How do you make italian bread from scratch?

Instructions

  • In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 to 10 minutes or until yeast is foamy.
  • Add 2 cups flour, olive oil and salt. ...
  • Shape dough into a ball; place in an oiled bowl and turn to coat. ...
  • Heat oven to 400 ° F. ...
  • Use a bread lame or serrated knife to make a few 1/4-inch deep slits in the surface of the loaf. ...

What is the best italian bread?

Making the Dough

  • Gather the ingredients. ...
  • In a large bowl, stir together the sugar, salt, yeast, and warm water. ...
  • Stir in the softened butter or margarine. ...
  • Sift in one cup of flour at the time until you have a dough that can be easily kneaded by hand without sticking to your hands. ...

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