My Favorite Italian Bread Recipe
Did you know? The origins of bread making in Italy go far back in time. In ancient Rome, bread played such an essential role, both for nutrition and religion, that bakers who prepared it were considered elevated members of society, and ovens were often built right in temples. For those familiar with this fact, kudos to you! Because I sure as heck had no idea.
You want to know what else I didn’t know? Well you probably don’t have time to read about that . But what I also didn’t know about bread making, is how easy it could be. That was until I stumbled upon this recipe by Girl Versus Dough.
Before that, I was under the impression that baking homemade bread was exclusively for professional bakers, grandmothers, or stay-at-home moms equipped with all sorts of cooking gadgets. I also believed that you needed a bread machine, boy was I wrong and I am thrilled to admit it.
Typically, when I decide to bake something I've never attempted before, I search the web for a basic recipe to grasp the science behind it ( when baking). Then, I alter it to my liking, making it my own before sharing it with you. But with this Italian bread, that was not the case. I didn't change a thing because it was perfect as it was. One of the factors contributing to its perfection is how few ingredients it takes, and how simple it is to make. ((yes I did intend for that to rime, just in case you’re wondering)
This Italian bread recipe is a testament to the saying “don’t knock it to you try it”. With only a few ingredients, a bit of time, and the literal flexing of your muscles, you can create a loaf of bread that is every bit as delicious as it is rewarding.There’s no eggs, not milk It's an opportunity to connect with an age-old tradition, to create something from scratch, and to surprise yourself and others with your baking skills. So, roll up your sleeves, sprinkle some flour on your countertop, and let's make some bread.
Check out the recipe below:
This is my favorite type of bread to eat!
I make it when I cook soup, pasta or make a sandwich. I also eat it for a snack with pesto, butter or jelly. It’s definitely my go to bread recipe.
Ingredients:
2 1/4 teaspoons (1 packet) Red Star active dry yeast*
1 teaspoon granulated sugar
1 cup warm water (about 110°F)
2 1/2 cups bread flour or all-purpose flour ( we used King Arthur Bread Flour)
2 tablespoons olive oil
1 teaspoon salt
Directions:
In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 to 10 minutes or until yeast is foamy.
Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
Heat oven to 400°F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 to 30 minutes until puffy.
Use a bread lame or serrated knife to make a few 1/4-inch deep slits in the surface of the loaf. Bake loaf 20 to 25 minutes or until golden brown. Cool completely on a cooling rack before slicing.
SERVING OPTIONS
I’ve found this bread pairs well with the following:
Pesto
Butter
Jelly
Garlic Bread
Soup
It’s also great with cheese or for a sandwich
Please Note: Bread can be stored, uncovered (or covered I use plastic wrap because I like it to stay soft) at room temperature 1-2 days. Beyond 2 days, store bread in a paper or plastic bag, sealed, at room temperature another 1-2 days. You can also freeze homemade Italian bread in a sealed plastic bag for up to 3 months.
