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    Italian Bread

    Source of Recipe


    Southern Living


    List of Ingredients


    • 1 (1/4-ounce) envelope active dry yeast
    • 1 tsp sugar
    • 1 cup warm water (100° to 110° F)
    • 2 to 3 cups bread flour
    • 2 Tbsp olive oil
    • 1 tsp salt


    Instructions


    1. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

    2. Add 2 cups flour, oil and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.) Increase speed to medium and beat 5 minutes.

    3. Cover bowl of dough with plastic wrap, and let stand in a warm place (85° F), free from drafts, 30 minutes or until doubled in bulk. Punch dough down and let stand 10 minutes.

    4. Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut three (1/4-inch-deep) slits across the top of the dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)

    5. Bake at 400° F for 16 minutes or until golden brown. Cool on a wire rack.

      Makes 1 loaf.

      .................

      HERBED FOCACCIA
      Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° F for 12 to 15 minutes or until golden brown.

      PIZZA CRUST
      Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce; sprinkle with desired toppings. Bake at 475° F for 20 to 25 minutes.



 

 

 


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