Apparently it is super easy to make Italian bread, the one that is available in grocery stores across the US.
It is very soft with thin crust and stays fresh if packaged properly for up to 1 week.
Kids love it for sandwiches.
Thanks for the idea King Arthur website.
Ingredients
Dough
- 480g bread flour
- 20g potato flour
- 20g dry milk powder
- 4g dry instant yeast
- 320g water
- 10 g salt
- 30 g sugar
- 30g olive oil
Topping
- sesame seed
Directions
Dough
- 8 am In a bowl of stand mixer add all ingredients.
- Mix dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
- Increase the speed of your mixer, mix for 10 more minutes until the dough is well incorporated.
Note: if the dough seems too stiff, add 20g water, continue kneading. If it still too stiff, add 10-20g more.
The dough should come up together and have a smooth surface.
- Cover the dough and let it proof for 2. hours at 78-86F/ 28-30C until double or more in volume.
- Divide the dough in 2 equal pieces.
- Shape each loaf as a batard, by folding 2 top edges to make a triangle top, then roll the top into itself, creating a tight roll.
- Spray each live with water and roll into sesame seeds.
- Transfer the shaped loaves onto a baking tray, or baguette tray, cover, and let them proof for 1 hour at 78-86F/28-30C until double or more in volume.
- Preheat the oven to 450F.
- Score the loaves, spray them with extra water.
- Bake for 10 min. Lower the temperature to 400F , bake for 15-20 more minutes, until golden brown.
- Remove the bread from the oven.
- Let the bread cool down.
Enjoy!
Summary
Recipe Name
Italian Bread
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 18 Review(s)
Can anything be used instead of milk powder to avoid dairy??
I forgot to put the milk powder and it was ok.
Thank you so much for good recpi
Hey I hade manitoba flour and just followed the recipe. But my dough become to lose. So what to do should I put more flour.
Thanks for great recipes
Could you explain the shaping a bit more? “folding 2 top edges to make a triangle top, then roll the top into itself” does not make sense to me
Here is a video on how to shape a batard(oval)
https://youtu.be/5FRcdJHXB0g?si=I_NeTA9LI6hiFKr5
How would I make this using sourdough starter instead of yeast?
Italian bread is a delightful treat that’s surprisingly easy to make, just like the one found in US grocery stores. With its soft texture and thin crust, it’s perfect for sandwiches, making it a hit with kids. I stumbled upon this fantastic recipe on the King Arthur website and decided to give it a try. Mixing the dough was a breeze, and after some patient proofing, I was rewarded with beautifully risen loaves. The aroma of freshly baked bread filled the kitchen as I sprinkled sesame seeds on top. The end result was two golden-brown, delicious batards that tasted as good as they looked.
Great recipe! Soft inside, puffy, very good.
Curious though what role has potato flour?