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Fabulous Recipes

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Italian Bread

 

This is a standard Italian Bread recipe. It’s similar to breads of France. It is easy to make and works perfectly every time. You can substitute up to 20% whole wheat flour and still produce a successful loaf. Makes great rolls too. Make them any shape or size your want.

This recipe makes two good sized loaves, but if you are using a stand mixer with a dough hook the heavy dough can sometimes be too hard for the mixer. It is a good idea to make the bread in two lots.

I have included the ingredients for half lots, the method is the same.

 

Ingredients for poolish

200g bread flour (7 oz)

200g water (7 oz)

½ teaspoon dry yeast

Method for poolish

Mix ingredients into a slurry in a small bowl, cover, and allow to stand for 2 to 3 hours; or overnight, on a bench top.

Ingredients

poolish (above)

480g water (17 oz)

890g bread flour (31oz)

1 tablespoon dry yeast

1 tablespoon salt

½ cup powdered milk

1 tablespoon olive oil

1 tablespoon malt syrup, or use sugar

 

Here are the quantities for half lots

Ingredients for poolish

100g bread flour

100g water

¼ teaspoon dry yeast

Method for poolish

Mix ingredients into a slurry in a small bowl, cover, and allow to stand for 2 to 3 hours; or overnight, on a bench top.

Ingredients

poolish (above)

240g water

445g bread flour

½ tablespoon dry yeast

½ tablespoon salt

2 tablespoons powdered milk

½ tablespoon olive oil

½ tablespoon malt syrup, or use sugar

 

Method

Place the poolish and all other ingredients, except salt and flour, into the mixer bowl. Add half the flour and mix for two minutes. Switch to the dough hook, add the rest of the flour and mix for two minutes. Allow the dough to rest for 25 minutes.

Add the salt and knead for 8 minutes. Allow to ferment for 2 hours. Drop dough hook on dough and mix for a few seconds. Allow to sit for 30 minutes then repeat the drop hook procedure and allow another 30 minutes.

After the second 30 minutes, turn dough out onto bench top. Shape into two even sized loaves, cover and allow to sit for 50 minutes.

Slash tops of loaves with a sharp knife.

Bake at 220C (425 F) for 20 minutes. Ovens can vary widely. For fan forced ovens reduce the temperature by about 20 degrees. Keep an eye on the bread as it bakes to prevent the top burning.

For a deeper crust, turn off the oven and leave the bread in the cooling oven for 5 or 10 minutes.

 

 

 

 

“There are few dishes that come from a cook’s kitchen more satisfying and rewarding than homemade breads. Whether sweet and fruity or sour and crusty, bread is a food staple that can’t be replaced. And, you’ll be surprised how very simple it is to put a fresh baked loaf of bread or basket of biscuits on your own table using these recipes.

This book is full of recipes that will make your kitchen smell wonderful and your family and friends love you even more. Try the sweet bread recipe that is so versatile you can make cinnamon buns or dinner rolls from the same mixture. Or, go for the different taste of squash bread packed full of pistachio nuts. Feeling even more adventurous? Try your hand at homemade English muffins – a treat for any household.

Drag out those loaf pans and baking sheets, stock your pantry with flour and yeast, and get busy making your own bread from these simple recipes. You’ll be glad when you see the smiles on happy faces and the savings in your wallet”

Alexis McKenzie

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