SIMPLE ITALIAN BREAD
Pane Italiano Semplice
Ingredients
4 - approx. 6 c. Unbleached all-purpose flour (bread flour, if you can find it)
2 – 1/4 oz. Packets active dry yeast
+/- 2 c. Warm water, 110º -115º F
1-1/2 tsp. Granulated sugar
4 tbsp. + Extra virgin olive oil (regular (virgin) may also be used), the additional for brushing
1-1/2 tsp. Kosher salt
1/4 c. Yellow corn meal, for dusting
[1/3 c. Sesame seeds, if desired]
Directions
• In the bowl of a stand mixer, combine the yeast, sugar and warm water.
• Let stand until the yeast has bubbled and foamed thoroughly, about 5 minutes.
• Using the dough hook for the mixer, on low speed, add the salt and 2 cups of the flour, one cup at a time.
• Add the olive oil.
• Add another cup of flour, and raise the speed to medium.
• Allow the added flour to fully incorporate before adding one more cup of flour.
• At this point, the dough should be pulling together, but be somewhat wet and coarse.
• Add more flour, 1/2 cup at a time until the dough is no longer ragged-looking, but smooth and pulling easily away from the sides of the bowl. (If the dough becomes too dry/dusty, use a bit more warm water until the right texture is achieved.)
• Cover the bowl with plastic wrap, and let stand in a warm place until the dough has doubled in size, probably 30-40 minutes.
• Uncover the dough and punch down once.
• Recover the bowl, and let rise another 15 minutes.
• Preheat oven to 400º F.
• Dump dough onto a surface dusted with the corn meal, and knead 3 or 4 times.
• Divide the dough in two, and form into two 12” loaves.1
• Spray a baking sheet with baking spray.
• Place one loaf on the baking sheet.
• Brush the loaf with some more olive oil.
• [Add the sesame seeds, if using.]
• Cut a slit the length of the loaf. This will release the steam build-up.
• Let rise one more time on the stovetop (about 10 minutes).
• Bake 16-18 minutes, until golden brown. (The loaf should have a hollow sound when thumped with the fingers.)
• Remove to a cooling rack.
• Repeat the above six steps with the other loaf, if not freezing dough for later use.
I’m clearly moving past my yeast phobia. This dough will also do quite nicely for pizza dough.
I’ve played with adding Italian herbs, minced garlic, or sliced olives, all of which are delightful variations. I’ve also been known to add grated cheese to the top of a loaf, which is a beautiful addition, both for flavor and appearance.
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