Breadmaker Olives
Italian bread (baguette) – Recipe
Finally
I've been looking for a good recipe for Italian bread (baguette). I've been experimenting with many recipes and finally came down to it. It's easy to make and delicious to eat. If you do not have a machine to make bread, just use a mixer and then knead the dough. Locaputo Dan shared his recipe for Italian bread with me, and very sophisticated. cut in several procedures and ingredients to suit my personal tastes (which also created a recipe for bread the manufacturer). But I give great thanks for having started in the manufacture of Italian bread.
Ingredients (2 loaves):
- 1 package (0.25 ounce) active dry yeast
- 1 1 / 3 cups warm water (between 110 and 115 degrees F)
- 4 cups unbleached flour
- 1 tablespoon brown sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons extra virgin olive oil virgin
- Cornmeal
Preparation:
In the bread machine, combine yeast and warm water thoroughly and let stand 5 minutes until creamy.
Place the flour, sugar, oil olive oil and salt to yeast mixture in this order and turn the machine to mix and knead bread dough (15 minutes).
The breadmaker kneading away.
On a cutting board or lightly floured surface, cut dough in half. With hands roll the bread turns into a long loaf 12 to 14 inches. Click same with the other half of dough. Sprinkel cornmeal on a sheet of kitchen and move the two loaves at a leaf. Cover with cold wet towel and let stand for 45 minutes (Until the dough has doubled in size approximately).
Standing mass.
Preheat oven to 375 degrees F. Walking a thin line on top of each loaf with a serrated knife and cook for 35 minutes (until bread sounds hollow when tapped). Some like to mix an egg with a tablespoon of water and the top layer of bread 30 minutes in the kitchen. But I do not like the taste and is not recommended.
The bread dough.
Italian bread
Scaling Back to Rise Up
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