Kittencal's Italian Bread Loaves
Recipe: #87
September 04, 2011
Categories: Breads, Christmas, Easter, Sunday Dinner, Thanksgiving, Oven Bake, Kosher, Low Fat, No Eggs Non-Dairy, Vegetarian, Yeast Rolls, Flour, more
"If you follow the instructions carefully you will have two beautiful loaves of bread, since there is very little fat this bread is best if used the same day or can be frozen for up to 3 weeks, but I don’t think you have to worry about freezing you will have almost one loaf gone as soon as it comes out of the oven. Dough kneading times are for a heavy-duty stand mixer. Prep time includes rising times"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (44.8 g)
- Calories 87.1
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 147.1 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 2.6 g
- Sugars - 0.4 g
- Protein - 3.3 g
- Calcium - 8.6 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease a 10 x 15-inch baking sheet with cooking spray.
Step 2
In a small bowl dissolve yeast in 3/4 cup water with 1 teaspoon sugar until foamy (about 8-10 minutes) if the yeast does not foam discard and start again.
Step 3
In a large bowl add 3 cups flour, olive oil, salt and 1 teaspoon sugar.
Step 4
Add in the yeast mixture with remaining 1-1/4 cups warm but not hot water (about the same temperature that you used to proof the yeast in) start kneading and adding in enough remaining flour to form a soft dough (stopping about 4 minutes after kneading to allow the dough to rest for 5 minutes) continue kneading until a soft smooth dough forums, kneading time on a heavy-duty stand mixer should take about 8-10 minutes not including resting time.
Step 5
Transfer the dough to a lightly floured surface, cover with a clean dry tea towel and allow to rest for 5 minutes.
Step 6
Gather up the dough then shape into a ball.
Step 7
Transfer the dough in a well greased bowl turning once to grease the top.
Step 8
Cover with a clean dry tea towel and let rise in a warm place until doubled (about 1 hour).
Step 9
Punch down dough then transfer onto a lightly floured surface; divide in half.
Step 10
Shape into two 12-inch long loaves, then pinch the log seam and both ends together
Step 11
Place seam side down on a greased baking sheet leaving a fair amount of space between the two loaves.
Step 12
Cover with a clean dry tea towel and let rise until doubled (about 30 minutes).
Step 13
With a sharp knife or razor blade gently but quickly make four shallow slashes across the top of each loaf.
Step 14
Sprinkle tops with cornmeal (about 1 tablespoon each loaf).
Step 15
Bake at 425 degrees F for 30 minutes or until golden brown can bake a little longer for a darker crust.
Tips
No special items needed.
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