Italian Bread
Source and licence
"Italian Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Italian_Bread, revision 4658410), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Italian_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658410
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 package / 7 g Active dry yeast
- 1½ cups / 375 g Warm water (110°F)
- 1 tablespoon / 14 g Vegetable oil
- 1 teaspoon / 6 g Salt
- 1 tablespoon / 14 g g White granulated sugar
- 3½–4 cups / 500 g g Flour
- ½ cup / 70 g Wheat germ (optional)
- 1 teaspoon / n/a Cornstarch
- ½ cup / 118 g Cool water
Method
- In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
- Stir in oil, salt, and sugar.
- Add 2½ cups flour and mix to blend.
- Using a spoon or heavy duty mixer, beat until elastic (about 5 minutes).
- Stir in (you may want to use dough hooks) another cup of flour and the wheat germ to make a stiff dough.
- Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20–25 minutes—you may want to do this with the dough hooks).
- Put in greased bowl, turning to grease top, then cover with a cloth.
- Rise until doubled, about an hour, depending on temperature.
- Punch down dough, turn out, and divide in half.
- Preheat oven to 375°F.
- Shape each half of dough into a slender oval loaf about 15 inches long.
- Place on greased baking sheet, cover lightly and let rise until nearly doubled, about 30–40 minutes.
- Combine cornstarch and cool water. Bring cornstarch mixture to a boil and stir until thick and clear. Brush loaves with mixture.
- Slash loaf tops ½ inch with floured sharp knife or razor blade.
- Bake until loaves browned and sound hollow when tapped, 25 to 30 minutes.
- Cool on wire racks.