Classic Italian Bread Recipes

Classic Italian Bread Recipe Girl Versus Dough

WebJan 23, 2024 · Instructions. In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water (about 110 ° F) Let stand 5 to 10 …

Rating: 4.9/5(124)
1. 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.
2. 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, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
3. Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
4. Heat oven to 400°F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 to 30 minutes until puffy.

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Italian Bread Recipe Don't Sweat The Recipe

WebApr 22, 2022 · Preheat the oven to 375 degrees F. Whisk a large egg with 1 tablespoon of water. After the 30 minute rise brush the loaf with the egg …

Rating: 5/5(17)

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Focaccia Bread with Olives Recipe THE SUGAR FREE DIVA

WebJan 3, 2023 · Preheat your oven to 350. Prep a baking pan for nonstick. Mine was prepped with olive oil and brushed on top of parchment paper. Start by separating three of the …

Rating: 5/5(1)

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Traditional Italian Ciabatta Bread Recipe An Italian in …

WebMar 24, 2020 · Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. In the bowl of the stand up mixer whisk together the …

Rating: 4.9/5(26)
1. First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
2. In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
3. With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
4. Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts. Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.

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