A&B Recipe Book

Italian Bread

Name: Italian Bread
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Yield: 36 servings
Ingredients: 1 teaspoon white sugar; 1 tablespoon active dry yeast; 3 cups warm water (110 degrees F/45 degrees C); 7 cups all-purpose flour, divided, or as needed; 1 tablespoon salt; cooking spray

36 servings

porcje

20 minutes

czas aktywny

3 hours 15 minutes

całkowity czas

Zacznij Gotować

Składniki

1 teaspoon white sugar

1 tablespoon active dry yeast

3 cups warm water (110 degrees F/45 degrees C)

7 cups all-purpose flour, divided, or as needed

1 tablespoon salt

cooking spray

Wskazówki

Gather all ingredients.

Add sugar and yeast to the warm water and let proof.

Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.

Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, and let rise until doubled in size, about an hour.

Once doubled, punch down and form into two fat "footballs." Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with a towel, and let rise 30 min

Preheat the oven to 450 degrees F

Place loaves in the preheated oven with a pan of water on the rack below

Bake until loaves are golden brown and sound hollow when tapped on the bottom, 20 to 30 minutes.

Wartości Odżywcze

Wielkość Porcji

Kalorie

90 kcal

Tłuszcz Całkowity

0 g

Tłuszcz Nasycony

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

Sód

194 mg

Węglowodany Całkowite

19 g

Błonnik Pokarmowy

1 g

Cukry Całkowite

0 g

Białko

3 g