Friday, May 19, 2017

Italian Bread

The smell of bread baking on a chilly Spring day is always welcome.  This is a great bread to make to serve with soups or dips or slice it and make garlic bread.




Italian Bread

2 1/4 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tsp honey
2 tbsp extra light virgin olive oil


Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  In your mixing bowl combine 2 cups of bread flour and the salt.  When the yeast mixture is ready, pour into the flour with the mixer with the dough hook on a low speed.  Let the dough come together and gradually add in the additional 1/4 cup of flour.  Increase speed to medium and knead for 4-5 minutes.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf on a parchment lined baking sheet.  Allow the dough to rise again.  Cut 3 slits 1/4" deep into the top of the dough.  Bake for 20 minutes at 400°.