"Italian Bread"
"Italian Bread"

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, "italian bread". It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Low Prices on Products Free UK Delivery on Eligible Orders. This light Italian flat bread is prepared from a soft dough enriched with olive oil. Extra olive oil is traditionally sprinkled over the dough before baking - sometimes in generous quantities - but this [.] Recipe by: Norma MacMillan Bread machine pizza base Italian bread doughs can be wet and sticky to work with, so a cheap plastic dough scraper is invaluable.

"Italian Bread" is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. "Italian Bread" is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have "italian bread" using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make "Italian Bread":
  1. Get 2 1/2 cup very warm water
  2. Get 2 env. active dry yeast
  3. Make ready 2 tsp salt
  4. Prepare 1/4 cup sugar
  5. Take 1/4 cup olive oil
  6. Get 7 cup all-purpose flour
  7. Take 1 egg whites
  8. Make ready 1 tbsp cold water

This is a large round, springy bread that is similar to a white loaf, but much flatter. Italian bread tends to be an elongated oval shape, not too thin and not too thick. Unlike French bread, which tends to be sweet, Italian bread often has a savory taste that adds to its versatility. Italian bread dough is typically wetter than other doughs because it uses more liquid (water or milk) and fat (butter or olive oil).

Steps to make "Italian Bread":
  1. Heat 2 -1/2 c. Water until very warm about 110-115° .Dissolve yeast in very warm water in large bowl.
  2. Add salt, sugar & oil; stir very well. Add flour mix well. Shape dough into a ball & place in a well greased bowl. Turning to coat top. Cover & let rise in a warm place for 1 hour. Or until doubled.
  3. Divide dough into 3 equal parts. Shape into loaves. Place crosswise in a greased baking sheet that has been sprinkled with cornmeal. ( I used parchment paper) .
  4. Cover & let rise 30 min. Make 4 digonal slices in top loafs. Bake 400° for 25 to 30 min.
  5. Combine egg-white & 1 TBSP. Water in small bowl. Whisk well & brush on top of loaves. Bake 5 more min. Makes 3 loaves.

Unlike French bread, which tends to be sweet, Italian bread often has a savory taste that adds to its versatility. Italian bread dough is typically wetter than other doughs because it uses more liquid (water or milk) and fat (butter or olive oil). A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. Pizzas aside, there are plenty of other types of bread found across Italy.

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