Italian Bread
A heavy-duty electric stand mixer with a dough hook makes this yeast bread extra easy. If you don’t have a heavy-duty mixer, you can mix the dough by hand and knead on a lightly floured surface for 8 to 10 minutes.
Ingrediënten
Makes 1 loaf
Prep: 15 min., Stand: 15 min., Rise: 30 min., Bake: 16 min.
- 1 ¼-ounce envelope active dry yeast
- 1 teaspoon sugar
- 1 cup warm water 100° to 110°
- 2 to 3 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructies
- 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, 2 tablespoons oil, and 1 teaspoon salt to bowl, and beat at low speed, using dough hook attachment, 1 minute.
- Gradually add additional flour, if needed, 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.)
- Increase speed to medium, and beat 5 minutes.
- Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
- Punch dough down, and let stand 10 minutes.
- Turn dough out onto a lightly floured surface; shape dough into a 12- x 4-inch loaf, and place on a lightly greased baking sheet.
- Cut 3 (¼-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. )
- Bake at 400° for 16 minutes or until golden.
- Cool on a wire rack.
Notes / Tips / Wine Advice:
Herbed Focaccia:
Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough to an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden.Pizza Crust:
Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough to an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.--------------------------------------------------------------------------------------------------
