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A classic homemade Italian loaf with a wonderfully crisp, golden crust and a soft, airy crumb. Perfect for sandwiches, toast, or dipping in olive oil. This simple recipe brings the warmth of a traditional bakery right into your kitchen.
For 6 servings
Activate the Yeast (5-10 minutes)
Mix the Dough (3-5 minutes)
Knead the Dough (8-10 minutes)
A classic homemade Italian loaf with a wonderfully crisp, golden crust and a soft, airy crumb. Perfect for sandwiches, toast, or dipping in olive oil. This simple recipe brings the warmth of a traditional bakery right into your kitchen.
This italian_american recipe takes 185 minutes to prepare and yields 6 servings. At 359.1 calories per serving with 12.25g of protein, it's a moderately challenging recipe perfect for side or snack or breakfast.
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First Rise (60-90 minutes)
Shape the Loaf and Second Rise (30-45 minutes)
Preheat Oven and Prepare Loaf (15 minutes)
Bake the Bread (25-30 minutes)
Cool and Serve
Knead 1 tablespoon of dried Italian herbs (like oregano and basil) and 2 minced garlic cloves into the dough during the last few minutes of kneading.
After applying the egg wash, sprinkle the top of the loaf generously with sesame seeds before baking for added flavor and texture.
Incorporate 1 cup of shredded Parmesan or Asiago cheese into the dough along with the flour for a savory, cheesy loaf.
The complex carbohydrates from the bread flour provide a steady release of energy, making this bread a satisfying and fueling addition to any meal.
This recipe uses only a small amount of heart-healthy olive oil, making the bread naturally low in fat and free from cholesterol.
Enriched flour is a good source of B vitamins like niacin, thiamine, and folate, which are essential for converting food into energy and maintaining a healthy nervous system.
A serving, which is approximately two slices (1/6th of the loaf), contains about 345 calories. This can vary slightly based on the exact size of your slices.
Homemade Italian bread can be part of a healthy diet. It's a good source of carbohydrates for energy and is naturally low in fat and cholesterol. Since you control the ingredients, it's free from the preservatives found in many store-bought breads. Enjoy it in moderation as part of a balanced meal.
Yes, you can. All-purpose flour will work, but the final texture will be slightly softer and less chewy than bread made with high-protein bread flour. The result will still be delicious.
There are a few common reasons. Your yeast may have been old or expired. The water might have been too hot, which kills the yeast, or too cold, which doesn't activate it. Lastly, the rising environment might have been too cold or drafty. Always check the yeast's expiration date and ensure your water is lukewarm.
Yes. After the first rise, you can punch the dough down, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30-60 minutes before shaping and proceeding with the second rise.
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