Simply Delicious Italian Bread Recipes

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BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

EASY FOCACCIA BREAD



Easy focaccia bread image

This focaccia bread recipe is easy to make and so satisfying to eat. Soft on the inside, crisp on the outside flavored simply with olive oil and salt.

Provided by Alida Ryder

Categories     Bread

Time 3h

Number Of Ingredients 6

4 cups flour ((I prefer 00-flour but bread flour works well too))
1 tsp salt
2 cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
½ cup olive oil

Steps:

  • Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
  • Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Mix then pour in the yeast mixture and 1 tablespoon of olive oil.
  • Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.
  • Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. (At this stage you can place the dough in the fridge to proof overnight if you prefer. )
  • Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for 30 minutes.
  • Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
  • Preheat the oven to 200°C/390°F.
  • Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
  • Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
  • Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts : Calories 234 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEST EVER ITALIAN BREAD



Best Ever Italian Bread image

I found this recipe on a baking blog, and decided it would be my first posted recipe. I don't want to lose this one! Crunchy on the outside, fluffy and delicious on the inside. This recipe makes a HUGE loaf that's big enough to serve at a large family dinner. Don't let the long instructions scare you. It's really easy to make! Enjoy!

Provided by charps

Categories     Yeast Breads

Time 3h15m

Yield 1 HUGE loaf, 1 serving(s)

Number Of Ingredients 7

2 cups water
2 1/2 teaspoons active dry yeast
5 cups bread flour
1 tablespoon light brown sugar
2 tablespoons olive oil
2 1/2 teaspoons salt
1 egg white, lightly beaten

Steps:

  • Stir the yeast into lukewarm water and set aside.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
  • Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
  • Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
  • Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
  • Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.

Nutrition Facts : Calories 2615.8, Fat 33.9, SaturatedFat 4.8, Sodium 5904.7, Carbohydrate 494.8, Fiber 19.6, Sugar 15.3, Protein 72.2

EASY CRUSTY BREAD



Easy crusty bread image

The most delicious bread recipe I have tried. It is easy to make and requires very little effort and delivers a crusty, delicious loaf every time.

Provided by Alida Ryder

Categories     Bread

Time 2h25m

Number Of Ingredients 5

1½ cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
3 cups flour ((+1 cup for dusting) )
1 tsp salt

Steps:

  • In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
  • Add the flour and salt then knead with the dough hook for 5 minutes.
  • The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
  • Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
  • Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
  • Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
  • When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
  • Cover with the tea towel and allow to rise for another 30 minutes.
  • Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
  • Place in the oven and allow to bake for 30 minutes.
  • Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
  • Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

Nutrition Facts : Calories 186 kcal, Carbohydrate 34 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE ARTISAN BREAD (WITH OR WITHOUT DUTCH OVEN)



Homemade Artisan Bread (With or Without Dutch Oven) image

Even if you've never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial above and review the recipe instructions and recipe notes prior to beginning. If you're new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Provided by Sally

Categories     Bread

Time 4h25m

Number Of Ingredients 5

3 and 1/4 cups (about 430g) bread flour (spoon & leveled), plus more for hands and pan
2 teaspoons instant yeast
2 teaspoons coarse salt (see note)
1 and 1/2 cups (360ml) cool water
optional: cornmeal for dusting pan

Steps:

  • In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  • Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  • You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours - 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That's fine and normal- nothing to worry about.
  • Lightly dust a large nonstick baking sheet (with or without rims and make sure it's nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn't have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
  • During this 45 minutes, preheat the oven to 475°F (246°C).
  • When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. ("Score" = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
  • Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
  • Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves- if they sound hollow, the bread is done.
  • Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.

ITALIAN BREAD III



Italian Bread III image

An easy recipe to make using your bread machine.

Provided by Rebecca Radnor

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 10

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
3 cups bread flour
2 tablespoons white sugar
2 tablespoons margarine, softened
1 cup warm water (110 degrees F/45 degrees C)
2 egg whites, stiffly beaten

Steps:

  • Add ingredients according to the manufacturer's directions.
  • Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist.

Nutrition Facts : Calories 42.6 calories, Carbohydrate 2.9 g, Cholesterol 28.3 mg, Fat 3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 39.5 mg, Sugar 2.6 g

SIMPLY DELICIOUS ITALIAN BREAD



Simply Delicious Italian Bread image

It's always a joy to watch people's faces when I present them with homemade bread. This recipe makes two loaves-one for you to enjoy and one to share with others.-Nicole Gillenardo, St. Peters, Missouri

Provided by Taste of Home

Time 40m

Yield 2 loaves (12 slices each).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
1 teaspoon cornmeal
1 teaspoon butter, softened

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 8-in. x 6-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Grease a baking sheet; sprinkle with cornmeal. Place loaves seam side down on prepared pan. With a sharp knife, make four shallow slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 400°. Bake 15-20 minutes or until golden brown. Remove to a wire rack; spread with butter.

Nutrition Facts : Calories 52 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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