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Miscellaneous > Italian Bread

What you need:
• 5 teaspoons Active Yeast (2 packets)
• 2 ½ cups warm Water (must be 105-115 degrees)
• 6 cups unbleached Bread Flour (high-quality King Arthurs)
• 4 teaspoons Sugar
• 2 teaspoons Salt
• 3 Tablespoons Olive Oil (EVO)
• Cornmeal
• Some more EVO
Notes:
• I’ve never used gluten-free yeast or flour, so I don’t know if the results are different.
• Use the highest quality unbleached Bread Flour (King Arthur is my recommendation)
• If you have large baking stones for baking the bread, use them. Otherwise flip a full sheet pan and dust it with corn meal.
• Have a separate steel or glass bowl coated with olive oil (EVO) for later.
• You will need plastic wrap too.
• Preheat the oven to 425, twenty minutes prior to placing bread in oven.
• You MUST have a food thermometer!

Directions:
• In a large bowl, put 6 cups of Bread Flour.
• Now add Sugar and Salt to large bowl and stir in dry with Flour.

• Put 2 ½ cups of warm Water (must be 105-115 degrees) in a measuring cup, and set aside.

• In a separate small bowl, put ½ cup warm Water (must be 105-115 degrees. Not under or over!). Don’t use the water from the measuring cup.
• Add Yeast to small bowl and stir with fork until foamy.
• Now add Yeast mixture to warm water in measuring cup.
• Now add Water with Yeast into Flour.

• At first use a rubber scraper to mix flour dough mixture, then knead by hand.
• When the yeast mixture has been thoroughly mixed in, THEN you can add the 3 tablespoons EVO and work into dough.
• Keep the dough flipping in the flour so that it is not sticky.

• In a separate large bowl COATED ….ONLY COATED with EVO, toss the dough so that a skin will not develop during rising.
• Toss some corn meal (not a lot. Just enough to keep the dough from sticking to the surface) on a clean surface.
• Cut and form dough to the sizes you wish. This recipe will be 2 very large loaves.
• Place loaves on corn meal dusted baking stone or inverted full sheet pan.
• Cover loaves completely with plastic wrap on top and sides only.
• Place sheets with loaves somewhere warm to rise for (1 ½ - 2 hours) so that it doubles in size.

• 20 minutes before placing Bread in oven, Preheat oven to 425F.
• Place a Roasting Pan with 2 inches of water, in base of oven.

• Once preheated and oven is steaming (BE CAREFUL of STEAM when you open the oven! ), place both the loaves with their baking sheets/stones in the oven, on separate racks.

• Cooking time 30 minutes total, BUT after 20 minutes switch the loaves to opposite racks.
(Otherwise the bread with cook unevenly in the steam oven condition).

January 27, 2016 | Unregistered CommenterMark Allston