Italian Bread
 
 
Flaky crust on the outside, soft on the inside, this Italian bread is everything you want homemade bread to be and more.
Yield: 1 large loaf
Ingredients
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 1 tsp granulated sugar
  • 1 cup warm water (about 110-115°F)
  • 2½ cups bread flour or all-purpose flour
  • 2 Tbsp olive oil
  • 1 tsp salt
Instructions
  1. In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy.
  2. Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
  3. Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
  4. Heat oven to 400°F. Line a baking sheet with a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 minutes until puffy.
  5. Use a serrated knife to make a few ¼-inch deep slits in the surface of the loaf. Bake loaf for 20 minutes or until golden brown. Cool completely on a cooling rack before slicing.
  6. Recipe created by Girl Versus Dough.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/italian-bread/