This is a print preview of "Italian Bread" recipe.

Italian Bread Recipe
by Global Cookbook

Italian Bread
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  Servings: 1

Ingredients

  • 1 1/4 c. Water
  • 1 1/2 tsp Salt (1 1/2 to 2) ( I use the 1 1/2 - but the orig. recipe used 2)
  • 2 tsp Extra Virgin Extra virgin olive oil
  • 3 1/4 c. King Arthur Bread Machine Flour
  • 1/4 c. King Arthur Italian Bread Improver
  • 2 tsp Fleischmann's Instant Yeast

Directions

  1. Place ingredients in your breadmaker according to manufacturer's suggestions.
  2. Select the dough cycle.
  3. When finished, place the dough on lightly floured board. Punch down. Flatten out slightly, and with wet hands, pat water on the top of the dough.
  4. Dry your hands, and roll the dough in a jelly roll fashion. Place the dough on a floured peel, or possibly directly onto a heavy, dark, baking sheet. Let rise 35-40 mins.
  5. Preheat oven to 350. Bake at 350 for about 20 mins. I have a stone, so after 20 mins, I remove bread from the pan, and place it on the stone for about 5 mins, to crisp the bottom.
  6. I've also used this recipe in the KitchenAid. It turned out pretty close to the same, but required more attention than the breadmaker.
  7. NOTES : I have KA's Italian bread improver, and I love it. Since I began using it about 6 months ago, my Italian bread turns out much better. The inside is slightly denser, with a chewier texture, and the crust is not thick and tough anymore. It's thinner and has a good crunch/crisp to it. Oh yes, and it stays fresh a good two or possibly three days longer!