Italian Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 144.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 381.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.8 g
- Protein: 4.1 g
View full nutritional breakdown of Italian Bread calories by ingredient
Introduction
A little twist on a classic bread...sesame seeds! A little twist on a classic bread...sesame seeds!Number of Servings: 12
Ingredients
-
16 oz unbleached Bread flour
8 oz Semolina Flour
1 tbl raw brown sugar
2 tsp sea salt
1 generous tbl olive oil
2 1/2 tsp Instant yeast
1 2/3 cups warm water
sesame seeds
Directions
Often I use a bread machine to mix the dough.
Mix flour, salt and sugar together. Add oil, yeast and then water. Knead until internal temp is at least 77 degrees. Let it rise for an hour or so.
Flour your table and dump the dough. Split in half with a sharp knife. Lightly flour top. Being careful not to de-gas, form a rectangle. Fold 1/3 in and pinch. Fold the other third over and seal with the edge of your hand creating tension on the loaf.
Place on you bread sheet and let it rest for a minute. I take a razor blade and score the top lightly from one end to the other or get fancy and make 3 slits.
Let it rest for 5 minutes.
Mist with water and sprinkle sesame or poppy seeds. Gently press seeds into moist dough. Wait 5 minutes.
Spray with olive oil and loosely cover with plastic wrap.
Put it in the refrigerator overnight.
Remove 3 hours before cooking and place in a warmer location.
475 degree oven. If using a stone it had to be very hot. I just put the cookie sheets right in and roll the bread during the last 5 minutes to get the bottom brown.
Immediately upon putting the bread in the oven I mist with water and do so throughout the baking, every few minutes. Rotate after 10 minutes and lower the temp to 450. Bake another 10 minutes and turn upside down for 5 more.
Now you should let it cool down before cutting but I can never resist.
Number of Servings: 12
Recipe submitted by SparkPeople user SURFERGIRL1087.
Mix flour, salt and sugar together. Add oil, yeast and then water. Knead until internal temp is at least 77 degrees. Let it rise for an hour or so.
Flour your table and dump the dough. Split in half with a sharp knife. Lightly flour top. Being careful not to de-gas, form a rectangle. Fold 1/3 in and pinch. Fold the other third over and seal with the edge of your hand creating tension on the loaf.
Place on you bread sheet and let it rest for a minute. I take a razor blade and score the top lightly from one end to the other or get fancy and make 3 slits.
Let it rest for 5 minutes.
Mist with water and sprinkle sesame or poppy seeds. Gently press seeds into moist dough. Wait 5 minutes.
Spray with olive oil and loosely cover with plastic wrap.
Put it in the refrigerator overnight.
Remove 3 hours before cooking and place in a warmer location.
475 degree oven. If using a stone it had to be very hot. I just put the cookie sheets right in and roll the bread during the last 5 minutes to get the bottom brown.
Immediately upon putting the bread in the oven I mist with water and do so throughout the baking, every few minutes. Rotate after 10 minutes and lower the temp to 450. Bake another 10 minutes and turn upside down for 5 more.
Now you should let it cool down before cutting but I can never resist.
Number of Servings: 12
Recipe submitted by SparkPeople user SURFERGIRL1087.