Italian Bread need help with a no-fail Recipe
I thought today would be a good day to try. I am making a pot of chili to go with it. Also making a batch of choc chip cookies. 
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 Recipe??
Only way to ruin bread is to kill the yeast or have it dead to begin with. Fresh yeast important, then don't kill it with overly warm water. Warm doesn't mean bath warm, that's too hot. Warm is around 100 degrees. I use 2 cups flour unbleached or bread flour, 2/3 cups water warmish, a hefty pinch of salt, a dab of oil (though not truly Italian bread with oil--you can do without) and a packet's worth of yeast (which is actually too much, you'd be better off with just a half packet, but what the heck) .....or a teaspoon out of the jar. Yeast in water to dissolve and get cozy and warm. Meanwhile flour goes into food processor (!) along with salt. (If I'm making foccacia also goes in rosemary cut from the garden and garlic powder and extra oil, EVOO of course How much.......more than I should. ) Whiz the flour add the water/yeast and processer. If it's too dry and doesn't leave the side of the bowl, add more water. Should form a ball and the machine start jumping around. Take out, knead until it's not sticky on fingers. If it came out "wet", put extra flour on the counter or board and knead it in. Place into a greased bowl, cover, let rest in warm spot until doubled. Finger poked into it should not immediately refill. Shape into one or two loaves, brush with egg white glaze if desired, bake 400 degrees for about 30-40 minutes. |
| Now that one I can do. The ones I found on the net involved hours of riseing puching down and 2 more rises. about 6 hours. too long for me.
THANKS I will try it.  |
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