1 cn Refrigerated prepared pizza - crust dough (10 oz) 4 c Mozzarella cheese -- grated 1 lb Spicy pork sausage, browned - and drained 1/2 c Tomato sauce 1 t Oregano flakes 1/2 ts Basil flakes 1 pk Frozen spinach -- (10 oz) - thawed and drained 1 Egg -- lightly beaten 1 7 oz jar diced pimientos, - drained 1 pk Sliced pepperoni -- 3 oz 12 Large pimiento-stuffed green - olives, cut in half Preheat oven to 400F. Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the large piece of dough. Moisten the dough with water at corners and press to seal. Place one-half of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil. Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves. Cover filling with reserved dough and crimp edges of dough to seal. Cut slits in top of dough to allow steam to escape. Bake 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil). Allow to cool 10 minutes before removing from pan and cutting into slices.
How To make Italian Loaf's Videos
How to braid a three strand loaf
The third strand is the charm, right? Learn how to braid a gorgeous three-strand loaf by following along with our step-by-step video. Get expert tips on pinching and finishing your braid, and see how the finished dough should look.
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Instructions: For method 1: Start from the top. Pinch the ends together and cross the left strand over the middle strand, then cross the right strand over what's now the middle strand. Repeat until you reach the end of the dough, then twist the ends together and pinch.
For method 2: For a more reliably even braid, start braiding in the middle. Cross the left strand over the middle strand, then cross the right strand over what's now the middle strand. Repeat until you get to one end, pinching the strands together. Carefully flip the braid over so the bottom is now on the top, and braid the other side, again starting from the center.
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NO KNEAD BREAD - Italian Loaf- Part 1
How to Make No Knead Italian Bread - Part 1
Base Bread Recipe: 3 Cups All Purpose Flour 1/4 tsp instant yeast 1 tsp salt 1.5 Cups Cold Water
Then you can add the Spices you like to it to flavor the bread dough.
Let sit on counter for 18 to 24 hours.
Day 27 - Corona virus Social Distancing
How To Make Supermarket Bread (Sandwich Loaf Bread)
This is the easiest bread recipe you'll ever make in your life. It requires very little active effort, just a few simple ingredients, and ya toss it in the oven. Homemade bread has never been easier.
Loaf Pans: My Stand Mixer: Pyrex® Prepware Glass Measuring Cup: KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: USA Pan Nonstick Loaf Pan:
FOLLOW ME: Instagram: Tik Tok: Twitter: Facebook: Subreddit: --------------------------------------------------------------- Ingredients you'll need: Dough- 3/4 cup (174g) water 1/2 cup 125g) whole milk 1 packet? (9 grams?) yeast 3 cups (440g) bread flour 1.5 teaspoons (8g) fine sea salt 1 tablespoon (21g) granulated sugar 3 tablespoons unsalted butter softened
The Easiest Loaf of Bread You'll Ever Bake
Get the recipe:
Five ingredients. Simple instructions. No special equipment. No advanced techniques. This recipe for European-style crusty bread is a great introduction to yeast baking! Martin is in the kitchen to show you how easy it can be, thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which makes for great texture and a high rise no matter how elementary a baker you may be. Simply mix the dough ingredients, knead by hand or mixer, and let it rest. Then split the dough in half, shape them, and once they've risen, score the tops, and bake them up!
King Arthur Bread Flour:
Measuring cups and spoons:
Bench knife:
Credits Host: Martin Philip Producer: Tucker Adams
Chapters 0:00-0:24: Introduction to the easiest bread ever 0:25-2:03: Fluff the flour, pour into a cup, and sweep to level 2:04-3:23: Measure the remaining dough ingredients 3:24-5:15: Combine the dough in the bowl and begin to knead 5:16-6:44: Place the bread dough in an oiled bowl, cover, and let rise 6:45-8:50: Shape the dough into two equal bread loaves 8:51-10:00: Let loaves rise on top of sheet pan with semolina 10:01-10:57: Scoring and baking the bread loaves 10:58: Slicing and eating the easiest bread you'll ever bake
Italian loaf bread
3rd time making this recipe from the bold chef this time I broken into Addison sesame seed from the top came out really good.
FRESH ITALIAN BREAD LOAF STEP 1 & 2
My take on Fresh Italian Bread Loaf.
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