Learning how to bake Italian bread allows you to make fresh breads to go with a nice antipasto or spaghetti dinner. This easy Italian bread recipe from scratch takes just about an hour total to make and has an interesting kick, because it’s prepared with a little cornmeal to create a mealy and delicious touch to the Italian bread crust.
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How to bake Italian bread from scratch
4½ to 5 cups all-purpose flour
2 envelopes rapid rise yeast
2 teaspoons salt
1¾ cups very warm water (120º to 130ºF)
1 tablespoon olive oil
1 egg white beaten along with one tbsp water
Merge one cup flour, undissolved yeast as well as salt in the big bowl.
Combine water plus oil; beat two minutes using electric mixer, scraping bowl from time to time.
Mix in sufficient leftover flour to create a soft dough.
Knead on lightly floured area till smooth and flexible, about 8 to 10 minutes. Cover; allow rest 10 minutes.
Separate dough in two; roll each one to 15 x 10-inch oval.
Roll-up securely from long ends as for jelly roll.
Pinch seams as well as ends to close off; taper ends.
Put seam sides upon oiled cooking sheet scattered with cornmeal.
Cover; allow rise in warm, draft-free location till doubled in size, around 30-45 minutes.
Brush area with egg white blend.
With sharp knife, create Four to five diagonal cuts (¼-inch deep) on top of every loaf.
Bake in pre-heated 400ºF oven for twenty to twenty-five minutes or till done.
For crisper crusts, brush two additional times with egg white concoction following ten or fifteen minutes of cooking time.
Take from sheet; allow to cool on wire rack.
Where to find the ingredients for your Italian bread recipe in Boise
250 East Parkcenter Boulevard
1650 West State Street
1653 S Vista Ave
888 West Fort Street
Cash and Carry
1700 W Shoreline Dr
110 East Myrtle Street
8200 Fairview Ave
5544 West Fairview Avenue
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