Here we give you the Italian bread recipe for the basic dough bread, with which you can prepare fragrant homemade loaves, but you can use for many other tasty Italian recipes.
It is one of the most common, oldest and important food in the world. Perhaps is the richest of all as a symbol: bread means civilization, home, hospitality.
Bread has a basic part in the Italian diet where it is really appreciated. This Italian bread recipe is not difficult but takes time, so generally we prepare the bread at home on weekends.
Cooking time: 45-50 min
Preparation time: 20 min
Cost: Very Low
Additional Note: 3 hours of rising and
Ingredients for a bread dough of 2 lb (900 g)
• Water: 10 fl oz (US) or 10,5 oz (300 ml)
• High gluten bread flour: 1 cup ( 250 g)
• Italian type “00” bread flour or all-purpose flour: 1 cup (250 g)
• Fresh yeast: 0,42 oz (12 g) or dry yeast 0,12 oz (3,5 g)
• Malt: 1 teaspoon (or sugar)
• Extra virgin olive oil: 4 tablespoons (50 gr)
• Salt: 1 ½ tea spoon (8 gr)
Sift in a bowl (or on a work surface) with the all-purpose flour and the high gluten bread flour, create a hole in the center, said fountain, and pour in the mixture of yeast, malt and water, and melt it with the flour. Meanwhile, in the remaining warm water dissolve the salt and add oil.
Pour flush the liquid obtained on flour, stirring with large and fast movements, until it is finished. Knead all, for about ten minutes, until you get a firm dough.
Transfer the dough on a floured worktop and knead again with both hands for another 5 minutes. When the mixture is smooth and elastic give it the shape of a ball so as to have then a round loaf (or if you prefer you can give it a stretched shape to get a long loaf). Place it at this point in a floured bowl, cover with plastic wrap and let rise for about two hours in a closed and turned off oven (you can keep the light on for accelerating the rising).
When your bread dough has doubled in volume once again place it on a floured work surface and rimould in a ball shape. Place the dough in the center of a baking tray lined with a sheet of baking paper and let it rise for another hour in the closed and turned off oven. Put on the bottom of the oven a small container with water, to prevent the mixture from drying out.
After this time the bread dough has again doubled in volume and is ready to be baked: with a smooth blade knife make four cuts on the surface of the dough (in the shape of a square if the loaf is round or 3 miter cuts if you made a long loaf) about 0,4 inch deep (1 cm) and bake the loaf in preheated oven to 390 degrees (200 Celsius) for about 45-50 minutes. Remove the bread from the oven when is golden brown and you can serve a good home-made Italian bread!