Try this Italian Bread recipe, or contribute your own.
Suggest a better descriptionIn a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy.
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.
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.
Heat oven to 400 degrees 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.
Use a serrated knife to make a few ΒΌ-inch deep slits in the surface of the loaf. Bake loaf 20 minutes until golden brown. Cool completely on a cooling rack before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (321g) | ||
Recipe Makes: 1 | ||
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Calories: 1198 | ||
Calories from Fat: 95 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 9.3mg | 0 % | |
Potassium 338.4mg | 9 % | |
Total Carbohydrate 237.2g | 70 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 228.8g | ||
Protein 32.2g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1198
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