Italian Bread

FOBABA14Ingredients

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

Preparation

  1. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. 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.)
  2. Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
  3. Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
  4. Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.

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