Make your own delicious Italian bread! It's easier than you think, and your guests and family will love it!
Makes two loaves
Prep Time: 15 minutes
Total Time: 2-3 up to 8 hours depending on the temperature during rising
Ingredients:
- 5-1/2 cups bread flour
- 2 packages active dry yeast
- 2 cups warm water (110 degrees F)
- 2 tablespoons white sugar
- 1/4 cup olive oil
- 1 tablespoon salt
- 2 tablespoons Italian seasoning mix
- 1/2 cup freshly grated Parmesan Reggiano (optional)
Italian seasoning:
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1/2 tablespoon dried oregano
- 1/2 tablespoons garlic powder
- 1/2 tablespoons onion powder
- 1 teaspoon dried onion flakes
Instructions:
Mix yeast, warm water, and sugar together in a small bowl. Set aside to activate.
Measure 5 cups of the flour into a large bowl, add salt and whisk to combine.
Add yeast mixture and oil to flour. Add Italian mix and cheese, stir to combine, rest dough for 5 minutes to allow flour to absorb liquids.
Turn dough out onto clean flat surface and knead dough for 10 minutes.
Place dough back into the bowl and oil the top. Cover with a damp cloth and allow to rise for one hour, or until the dough has doubled in size. The time will vary depending on the room temperature.
Punch dough down to release all of the air. Shape into two baguettes or round loaves.
Place loaves on stone cookware and allow to rise until doubled in size about 1 hour.
Bake in preheated 400 degrees F for 20-25 minutes.
Remove loaves from stones and cool on wire rack for at least 15 minutes before slicing. s.
Terri's Tips:
baking tips- To develop yeast flavor allow dough to slowly rise in refrigerator overnight
- Use flour with high protein, increasing gluten
- Shape loaves and pinch together seams placing them bottom side down Make it your own
- Use dill mix to replace the Italian seasoning by using dry dill (1 tablespoon) and dill seeds (1/4 teaspoon) instead of basil and oregano
Cooking wiser...
- Replace one cup of white flour for wheat flour