Large Loaf Italian Bread Recipe

Italian Milano Sourdough Bread With No Salt for Abm

WebNov 3, 2013 · Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the …

1. Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
2. Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
3. When done, remove and cool.

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Homemade Italian Bread Cooking with Mamma C

WebJun 16, 2020 · Shape your dough into a loaf about 10 inches long and four inches wide. Use a straight-edged knife to score the dough (make a long …

1. Add three cups of flour and the remaining dough ingredients to the bowl of a stand mixer, if you have one. Otherwise, use a large mixing bowl.
2. If using a stand mixer with dough hooks, start the machine on "stir," then switch to a low speed to knead the dough for six minutes.
3. If kneading by hand, stir with a spoon, then knead the dough on a clean, floured work surface for at least six minutes.
4. After a couple minutes of kneading in your mixer or by hand, check to see if the dough is sticky. Touch it with your fingertips and pull them away.

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Italian Bread Recipe Brown Eyed Baker

WebAug 29, 2023 · Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to a lightly floured surface and knead by hand for 1 to 2 …

Rating: 4.8/5(113)
1. Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.
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 the lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed, up to an additional ¾ cup. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to a lightly floured surface and knead 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, draft-free place for 1½ hours or until doubled in size.
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. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

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