Homemade Italian Bread from your kitchen. Remember I never claimed to be a Baker. I hate to measure ingredients!!! Hate it, but since I’ve started this Blog I have had to break down all my recipes one by one, because I’m used to cooking in High Volume Kitchens. My wife’s ready to try it… My wife is dipping it in Olive Oil with Red Pepper Flakes and keeps saying Yum!
high gluten flour 5 1/2 cups to 6 cups
fast active yeast 5 teaspoons
salt 2 teaspoons
sugar 1 tablespoon
butter 1 tablespoons melted
water 1 1/2 cups to 2 cups warm (varies with humidity)
olive oil 1 tablespoon
For after the bread is cooked:
1 egg white whipped
In a Kitchen Aide add 5 1/2 cups of High Gluten Flour. Add salt, sugar, melted butter, and olive oil. In a small bowl measure yeast and add enough warm water to cover yeast. Stir yeast and let activate, about 5 minutes. Add Yeast to mixture and add 1 cup of warm water. Using the Dough Hook put on slow to medium. While its mixing add the rest of the water. Mix until dough is formed and add more flour if needed. Dough should not be sticky and should come off the walls of the bowl. Example below.
Knead the dough on a floured surface to make a ball. Add back to the bowl and cover soaked warm paper towel for 1 hour.
Dough will double in size. On a floured surface add proofed dough.
Proofed dough on a floured surface.
Cut directly in half and shape a bit.
With a knife make a thin slice down the middle. Brush with Egg White and bake at 425 degrees for 15-20 minutes. When out of the oven add butter to the slits for added flavor. (optional) Enjoy!