Perfect Italian White Bread
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 pk Active dry yeast
- 1 tb Salt
- 5 c Enriched flour; up to 6 cups
- 2 tb Sugar
- 1 c Milk; hot
- 1 c Lukewarm water
- Cut
- 1/4 c Butter
- Punch
Contains
GlutenMilk
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.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Soften yeast in 1/4 cup of lukewarm water for a few minutes, then stir until blended; measure sugar, salt and butter into mixing bowl; pour milk over and stir, mashing the butter against the side of the bowl until it is broken into small pieces; add remaining water and cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon until batter is smooth and elastic; stir in 1 1/2 cups more flour, then with floured fingers, work in enough additional flour to make a soft dough that doesn't stick to your fingers; turn dough out onto a lightly floured board and knead for 2 minutes, about 100 strokes; shape dough into a ball and put it in a bowl rubbed with butter, cover with a towel let dough rise until double in size, about 1 1/2 hours; punch down and turn it onto a floured board; cut in half and shape each half into a small ball; shape each ball into a loaf and put in a greased bread pan; cover pans with a towel and let rise until double in size, about 1 hour; bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie
- Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie
Plating
Cookware for this recipe
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Cake tin
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Mixing bowl
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Blender
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Chef's knife
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Wooden spoon
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Spatula