Italian Bread

This bread is amazing! I make a batch every weekend. We cut it thin for sandwiches, thicker for mopping up chili and big chunks for bread pudding. 

There is a lot of inactive time, but I have to plan for when I’ll be around the house for 3 hours. It’s usually a little more than we eat in a week. But, we use 1/2 of a loaf to make French Bread pizzas on Friday night and I always have a source of bread crumbs from the extra.

Proofing tip: When I start my stand mixer working on the flour, I put a glass measuring cup full of water into the microwave on the “Beverage” setting. Then, I put the mixed dough (in the stand mixer bowl) into the microwave and let the dough proof for an hour. The microwave is nice and steamy and produces a good rise every time!

Italian Bread

From Amanda’s Cooking

1 T active dry yeast (SAF Yeast)
1/2 cup warm water
1/2 t granulated sugar
2 cups hot water
3 T granulated sugar
1 T salt
1/2 cup vegetable oil
6 cups all-purpose flour

1. Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in stand mixer bowl.
2. Add flour 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Dough will be smooth, but a little sticky). 
3. Leave in bowl, cover with a towel and let rise for 1 hour.
4. Divide dough into 2 pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry. 
5. Put on a cookie sheet (with Sil-Pat or greased), sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. 
6. Cover and let loaves rise 30 more minutes.
7. While loaves are rising, preheat oven to 400 degrees Fahrenheit. 
8. Bake for 28 minutes.