Italian Bread #6
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 teaspoon Fleischmann's Instant Yeast
- Punch
- 1/4 cup King Arthur Italian Bread Improver
- 3 1/4 cup King Arthur Bread Machine Flour
- 2 teaspoon Extra Virgin Olive Oil
- 1 1/4 cup Water
- -- recipe used 2)
- -- ( I use the 1 1/2 - but the orig.
- 1 1/2 teaspoon Salt -- (1 1/2 to 2)
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Place ingredients in your breadmaker according to manufacturer's suggestions. Select the dough cycle. When finished, place the dough on lightly floured board. Punch down. Flatten out slightly, and with wet hands, pat water on the top of the dough. Dry your hands, and roll the dough in a jelly roll fashion. Place the dough on a floured peel, or directly onto a heavy, dark, baking sheet. Let rise 35-40 mins. Preheat oven to 350. Bake at 350 for about 20 mins. I have a stone, so after 20 mins, I remove bread from the pan, and place it on the stone for about 5 mins, to crisp the bottom.
- I've also used this recipe in the KitchenAid. It turned out pretty close to the same, but required more attention than the breadmaker.
- >From: Debbie Hrabinski
Plating
Cookware for this recipe
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Baking tray
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Vegetable peeler