Here’s a simple recipe for making Italian bread:
Ingredients:
- 4 cups of bread flour (all-purpose flour can work too, but bread flour gives better results)
- 1 tablespoon of sugar
- 2 1/4 teaspoons of active dry yeast
- 1 1/2 teaspoons of salt
- 1 1/2 cups of warm water (about 110Β°F or 45Β°C)
- Cornmeal or semolina flour for dusting
Instructions:
- Activate the yeast: In a small bowl, mix the warm water and sugar until the sugar is dissolved. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes foamy.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Stir until a rough dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Shape the loaf: After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a round or oval loaf.
- Second rise: Place the shaped dough onto a baking sheet sprinkled with cornmeal or semolina flour. Cover it loosely with a clean towel and let it rise for another 30-45 minutes.
- Preheat the oven: About 20 minutes before baking, preheat your oven to 425Β°F (220Β°C).
- Score the loaf: Using a sharp knife or razor blade, make 2-3 diagonal slashes on top of the loaf.
- Bake: Place the baking sheet with the dough in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and serve: Let the bread cool on a wire rack for at least 15-20 minutes before slicing and serving.
Enjoy your homemade Italian bread! You can also customize it by adding herbs like rosemary or thyme, or toppings like olives or sun-dried tomatoes for extra flavor.
