Kittencal's Italian Bread Loaves
Created by KittenCal on September 4, 2011
- Servings: 24
- Prep Time: 2h
- Cook Time: 30m
- Recipe #87
Ingredients
- 2 packages active dry yeast
- 2 cups warm water, divided (110° to 115° or do the baby bottle wrist test)
- 3 teaspoons olive oil (I do not recommend using melted butter or margarine)
- 1 1/2 teaspoons salt
- 2 teaspoons granulated sugar (divided)
- 4 1/2 to 5 cups white bread flour
- 2 tablespoons cornmeal
How to Make
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Step 1: Grease a 10 x 15-inch baking sheet with cooking spray.
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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.
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Step 3: In a large bowl add 3 cups flour, olive oil, salt and 1 teaspoon sugar.
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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.
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Step 5: Transfer the dough to a lightly floured surface, cover with a clean dry tea towel and allow to rest for 5 minutes.
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Step 6: Gather up the dough then shape into a ball.
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Step 7: Transfer the dough in a well greased bowl turning once to grease the top.
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Step 8: Cover with a clean dry tea towel and let rise in a warm place until doubled (about 1 hour).
How to Make
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Step 9: Punch down dough then transfer onto a lightly floured surface; divide in half.
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Step 10: Shape into two 12-inch long loaves, then pinch the log seam and both ends together
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Step 11: Place seam side down on a greased baking sheet leaving a fair amount of space between the two loaves.
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Step 12: Cover with a clean dry tea towel and let rise until doubled (about 30 minutes).
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Step 13: With a sharp knife or razor blade gently but quickly make four shallow slashes across the top of each loaf.
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Step 14: Sprinkle tops with cornmeal (about 1 tablespoon each loaf).
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Step 15: Bake at 425 degrees F for 30 minutes or until golden brown can bake a little longer for a darker crust.