Here is my grandma’s Italian Bread dough recipe. Bread is probably the most common food in the world and is certainly a main stable in Italy.
Here is a basic bread recipe, which can be used in your own kitchen to make fragrant loaves or use as a starting point for many other traditional Italian recipes.
INGREDIENTS:
- ¾ lb Italian type “0” bread flour or all-purpose flour
- 5 oz high gluten bread flour
- ⅜ oz fresh yeast
- ½ oz salt
- 1 tablespoon extra virgin olive oil
- 1 cup water
METHOD:
- Pour the yeast into a cup of warm (about 100° F water). Stir and let dissolve for a minute or so.
- In the meanwhile, mix together the two flours, forming a well on a cutting board or flat work surface.
- Pour the water and dissolved yeast into the center of the well and the remaining warm water. Incorporate the water into the flours.
- Work the dough well with your hands for a couple of minutes, then add the oil and the salt.
- Continue kneading the dough for 15 minutes, or until it is smooth and elastic.
If you prefer, you can use a mixer with a dough hook, allowing the machine to run for 10 minutes. - Once the dough is well-kneaded, let it rise for an hour in a dry place, covered with a cotton dishtowel.
- The dough should double in volume.
- Once the dough has risen, you can use it to prepare many different types of bread, following the instructions of your various recipes.
- If, however, you want to make a traditional loaf, you should shape the dough to the size you want and let it rise, covered, for another hour.
- Then turnover the loaves and make a couple of incisions in the dough to allow the air to release during cooking.
- Place on a baking sheet lined with parchment paper and bake in a 450° F oven until golden.
- In order to ensure a well-done loaf, be sure to pre-heat your oven to 450° F before baking. Given that cooking times vary based on the size of your loaf of bread, it is important to use other indicators for doneness.
- When done, the bread should be dark golden in color and should sound hollow when you tap the loaf with your knuckles.
NOTE:
In order to keep the bottom of your bread from becoming soggy due to the vapor released during cooking, be sure to place your bread on a cooling rack as soon as it is removed from the oven.
Recipe from: http://www.academiabarilla.com/italian-recipes/how-to/make-bread-dough.aspx
Buon Mangiata!
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