Italian bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Yeast, bakers - 1 8g packet*Flour, white, 4 cupsSalt, 1 tspGranulated Sugar, .5 tspOlive Oil, 1 tbspYellow Cornmeal, .25 tspLukewarm water, tap, 1.25 cup (8 fl oz)Lukewarm water, tap, .25 cup (8 fl oz) - to activiate yeastOlive Oil, 1 1tsp - to coat dough before rising
* In a bowl that will accommodate the 1.5 cups of water in the recipe, first mix .25 cup of the lukewarm water with the yeast and wait a few minutes for it to bubble
* While you are waiting, In a large mixing bowl, use a pastry cutter to mix together the flour, salt, sugar and cornmeal
* Once the yeast has started bubbling, pour the rest of the water in the bowl and mix thoroughly
* Add the yeast-water mixture to the dry mixture and add the 1 tbsp of olive oil and begin mixing it with your hands
* When both the dry and wet ingredients have formed a dough, turn the dough out onto a floured surface and begin working it
* You can knead it not just by pushing your knuckles into the dough, but by stretching it and folding it repeatedly. The more you work the dough the more aerated it will get
* Once the dough has become smooth, shape it into a ball and put it in a bowl that will be big enough to accommodate it doubling its size when it rises
* Coat the dough with the remaining 1 tsp of olive oil, cover it (I used a kitchen towel) and leave it in a warm place for 2-3 hours
* After the dough has risen, punch it down a few times, fold and stretch it and then shape it into the size and shape you want (I made two ovals by cutting it in half with a knife and shaping the ovals)
* Place the dough on a cookie sheet or whatever you will be using to bake with and cover again, this time leaving for another 1/2 hour or hour (depending on how much time you have - I left it for just a 1/2 hour)
* Bake for 15 minutes at 425 degrees
* Bake for 20-25 minutes at 400 degrees
* To check if it's done, thump the bread with your finger and if it sounds hollow it is.
Enjoy with butter, jam or as a side to soups or pastas!
Makes 24 servings
Adapted (slightly) from buzzle.com
Number of Servings: 24
Recipe submitted by SparkPeople user INSPIREDBYCHJ.
* While you are waiting, In a large mixing bowl, use a pastry cutter to mix together the flour, salt, sugar and cornmeal
* Once the yeast has started bubbling, pour the rest of the water in the bowl and mix thoroughly
* Add the yeast-water mixture to the dry mixture and add the 1 tbsp of olive oil and begin mixing it with your hands
* When both the dry and wet ingredients have formed a dough, turn the dough out onto a floured surface and begin working it
* You can knead it not just by pushing your knuckles into the dough, but by stretching it and folding it repeatedly. The more you work the dough the more aerated it will get
* Once the dough has become smooth, shape it into a ball and put it in a bowl that will be big enough to accommodate it doubling its size when it rises
* Coat the dough with the remaining 1 tsp of olive oil, cover it (I used a kitchen towel) and leave it in a warm place for 2-3 hours
* After the dough has risen, punch it down a few times, fold and stretch it and then shape it into the size and shape you want (I made two ovals by cutting it in half with a knife and shaping the ovals)
* Place the dough on a cookie sheet or whatever you will be using to bake with and cover again, this time leaving for another 1/2 hour or hour (depending on how much time you have - I left it for just a 1/2 hour)
* Bake for 15 minutes at 425 degrees
* Bake for 20-25 minutes at 400 degrees
* To check if it's done, thump the bread with your finger and if it sounds hollow it is.
Enjoy with butter, jam or as a side to soups or pastas!
Makes 24 servings
Adapted (slightly) from buzzle.com
Number of Servings: 24
Recipe submitted by SparkPeople user INSPIREDBYCHJ.
Nutritional Info Amount Per Serving
- Calories: 84.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 99.0 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.6 g
- Protein: 2.2 g
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