Italian Bread Recipes From Scratch

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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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 …

Rating: 5/5(79)
Total Time: 50 mins
Cuisine: Europe, Italian
Calories: 106 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes.
3. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease the top.

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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 …

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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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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HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Difficulty: Easy
Steps: 10

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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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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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Reply Cathy K. January 11, 2015 at 10:19 am. We live SW of Denver in the mountains between Conifer and Bailey and are at 9,000 ft. altitude. Even though many recipes adjust rising agent amounts, such as baking soda and baking powder, with muffins and cakes we’ve just found that we need to add a smidgen more flour.

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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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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.

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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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Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, …

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Towards the end of the rising time, preheat the oven to 425°F. Uncover the braid. Brush it with the egg white glaze, and sprinkle it heavily with sesame seeds. Bake the braid for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. When fully baked, the braid's internal temperature should measure at least 190°F on a digital thermometer.

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Preheat the oven to 425 F. Make 3 deep diagonal slashes on each loaf. Bake the bread for 20 minutes. Lightly beat the egg white and cold water in a small bowl to create an egg wash. This step is key for a traditional Italian bread. Remove the loaves from the oven and brush with the egg wash.

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I use this Italian bread recipe for bruschetta, as it had that perfect slice to hold our favorite toppings. To bake the bread you will need to put your Dutch oven and let it pre-heat empty for about 10 minutes and then you will put the bread dough and bake covered for 20 minutes and then additionally 15 minutes without the cover.

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Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Lightly dust loaves with additional flour, if desired for a more artisan look. With sharp knife, make 3 or 4 diagonal slashes (1/4 inch deep) across top of each loaf. Bake at 400 ° F for 24 to 26 minutes or until done. Remove from sheet; let cool on wire rack.

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