I’m back for another Bread Baking Adventure!
Last week, we made Everything English Muffin Bread, a quick, uncomplicated yeast bread that yielded four tasty loaves.
This week I made an easy, soft Italian Bread. I have already made this simple loaf twice, and I don’t think I’ll be buying Italian Bread from the store anymore. It’s just too easy and delicious.
So far, I have made garlic bread, cheese bread, and Italian Subs with this bread, and I couldn’t be happier. I can’t wait to keep playing around with this bread, and seeing what else I can make with it.
Happy baking! If you try this, post a photo and hashtag it #messycounterfp so I can check it out! I’d love to see your pictures.
2 ¼ tsp (1 packet) Active Dry Yeast
1 tsp granulated sugar
1 cup warm water (110°F)
2 ½ cups all-purpose flour
2 tbsp olive oil (I use garlic oil when making this for sandwiches or garlic bread)
1 tsp salt
In the bowl of a stand mixer, combine sugar, yeast, and warm water. Let stand until the yeast foams, about 5 minutes.
Add 2 cups of the all-purpose flour, the olive oil, and the salt. Mix on low speed with the dough hook until a shaggy dough forms. Turn the mixer on medium speed and knead dough for 5 minutes, adding the remaining flour just until a soft, elastic dough forms.
On a lightly floured surface, turn the dough out and form into a ball; place in a well-oiled bowl, turning to coat. Cover bowl with plastic wrap and let dough rise until doubled (On a hot day, this only takes about 20 minutes in my house, but it can take up to 1 hour).
Heat oven to 400° F. On a lightly floured surface, punch down dough and then gently shape into a batard/torpedo about 12 inches long. Transfer to a baking sheet either lined with a silicone mat, or lightly greased. Cover with a small towel and let rise until puffy, 20 minutes.
Use a serrated knife to make three ¼-inch deep diagonal slits in the surface of the loaf (mine inevitably go a bit deep, but that’s okay). Bake for 20 minutes until golden brown. Cool completely on a cooling rack before slicing.
Recipe adapted from Girl Versus Dough
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