Italian Bread Recipe
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You know that Italian bread you get at the supermarket? This Italian bread recipe will create that loaf...
3/4 cup Unbleached All-Purpose Flour
1/2 cup lukewarm water
1/8 teaspoon instant yeast
2 teaspoons instant yeast
2/3 cup water
2 3/4 cups Unbleached All-Purpose Flour
1 1/4 teaspoons salt
1 egg white beaten with 1 tablespoon water
The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
Manual Method: In a large bowl, combine the starter and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for about 5 minutes; the dough should have formed a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Bread Machine Method: Place all of the ingredients, including the starter, into the pan of your machine, program the machine for manual or dough, and press Start. When the cycle is finished, remove the dough, deflate it gently, and let it rest, covered, for 30 minutes.
Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased baking sheet, cover, and let rise it rise for about 60 to 90 minutes, or till it's very puffy.
Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven).
Serving: 1 loaf.
Source: ©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
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