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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Bread

Italian Bread

Serves 2

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
  2. Stir in oil, salt, and sugar.
  3. Add 2½ cups flour and mix to blend.
  4. Using a spoon or heavy duty mixer, beat until elastic (about 5 minutes).
  5. Stir in (you may want to use dough hooks) another cup of flour and the wheat germ to make a stiff dough.
  6. 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).
  7. Put in greased bowl, turning to grease top, then cover with a cloth.
  8. Rise until doubled, about an hour, depending on temperature.
  9. Punch down dough, turn out, and divide in half.
  10. Preheat oven to 375°F.
  11. Shape each half of dough into a slender oval loaf about 15 inches long.
  12. Place on greased baking sheet, cover lightly and let rise until nearly doubled, about 30–40 minutes.
  13. Combine cornstarch and cool water. Bring cornstarch mixture to a boil and stir until thick and clear. Brush loaves with mixture.
  14. Slash loaf tops ½ inch with floured sharp knife or razor blade.
  15. Bake until loaves browned and sound hollow when tapped, 25 to 30 minutes.
  16. Cool on wire racks.