Italian Bread

.flickr-photo { } .flickr-frame { float: left; text-align: center; margin-right: 15px; margin-bottom: 15px; } .flickr-caption { font-size: 0.8em; margin-top: 0px; }




geraniums.jpgIt was finally cold enough to bake bread. I made a big pot of lentil soup and this Italian bread. I’ve never seen a bowl of lentil soup that looked appetizing in a picture, so I’ve spared you that. But I’m sharing the bread!



4 Responses to “Italian Bread”

  1. Carol Blair Says:

    The bread looks devine, How about the recipe

  2. Judy Says:

    The bread looks awesome. I also would like this recipe!!!

  3. Karen Gass Says:

    I’ll find it and post it here, I ‘think’ I know where it is! ๐Ÿ™‚

  4. Karen Gass Says:

    The recipe is from Emeril, I copy/pasted it from Food Network –

    Basic Italian Bread
    Recipe courtesy Emeril Lagasse, 2003
    Show: The Essence of Emeril
    Episode: Yeast Breads
    2 cups water, lukewarm
    1 3/4 ounces cake yeast (1/3 cup)
    5 3/4 cups bread flour
    1 tablespoon dark brown sugar
    2 tablespoons extra-virgin olive oil
    1 tablespoon salt
    1 egg white, lightly beaten
    2 tablespoons sesame seeds

    Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

    Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

    Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

    Place the dough on a baker’s peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

    Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

    Note from Karen – I did bake the bread on our pizza stones, and sprayed the dough with water. It was YUMMY ๐Ÿ™‚ Let me know how it works for you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: