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!
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Can anything be used instead of milk powder to avoid dairy??
I forgot to put the milk powder and it was ok.
Use dairy free powdered creamer in same measurements.
I use powdered creamer for almost everything.
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?
Not sure about temp…after 10 min at 450 mine are looking over cooked…but trying to trust the process. Covered with foil to prevent more darkening. 15 min to go
Not sure about temp…after 10 min at 450 mine are looking over cooked…but trying to trust the process. Covered with foil to prevent more darkening. 15 min to go
I have been making daily homemade bread since Sept and I have tested tons of recipes. This one is the best so far!! It stays fresh for days. Homemade bread, after day 2 begins to taste stale not this recipe! This will be a repeat for numerous times of the week.
Thank you for sharing your feedback! We’re thrilled to hear that you’ve found a homemade bread recipe that you love and that stays fresh for days. It’s always rewarding to find a recipe that becomes a staple in your kitchen. Enjoy baking and savoring your delicious homemade bread!
Substitute for potato flour?
You can substitute potato flour with other gluten-free flours like tapioca flour, arrowroot flour, or cornstarch in most recipes. Just keep in mind that the texture and flavor may vary slightly depending on the substitute used.replace
This post offers a detailed recipe for making authentic Italian bread, with a focus on achieving the perfect crust and airy texture. Natasha guides readers through each step, including kneading, proofing, and baking tips that cater to both novice and experienced bakers. The post’s thorough instructions and beautiful visuals make it ideal for those looking to master traditional bread-making techniques, adding a homemade touch to their baking skills. It’s a well-structured and inviting recipe for anyone eager to try their hand at classic Italian bread.