* Exported from MasterCook *
Bread, Homemade Italian
Recipe By :Rosemary Molloy
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g bread flour -- or all-purpose (2C)
1 pinch sugar
1 tsp active dry yeast
2 tbsp milk -- 2%, lukewarm 105F/40C
1 tbsp olive oil
1/2 cup water -- lukewarm 105F/40C
1 tsp salt
In the bowl of the stand up mixer whisk together the flour, sugar and
yeast, make a well in the middle and add the milk and oil, start to
knead with the dough hook, add the water a little at a time and knead
2 minutes (on speed #2), then add the salt and knead 3 minutes until
the dough pulls away from the side of the bowl. Cover the mixing bowl
with a damp towel and let rest 20 minutes, then knead again on speed
#2 for 1 minute. Cover the bowl again and let rest 15 minutes. Knead
again for 1 minute.
Move the dough to a lightly floured flat surface and knead for 30
seconds and form into a smooth ball. Place in a lightly oiled bowl,
turning the dough to lightly cover in oil. Cover the bowl with
plastic wrap and let rise for 1 to 2 hours or until doubled in bulk
in a warm draft free area.
Form the dough into a loaf (do not punch down), place on a parchment
paper covered cookie sheet, loosely cover with plastic wrap and let
rise 1 hour,.
Pre-heat oven to 400F (200 C). Place an oven safe pan in the bottom
of the oven while the oven is pre-heating.
Score the loaf, pour a cup of very hot water in the pan, quickly put
the loaf in the oven and bake for approximately 25 to 30 minutes.
Move to a wire rack to cool completely. Enjoy!
S(Internet address):
https://breadsandsweets.com/italian-bread-recipe
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 105 Calories; 2g Fat (16.3%
calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0430