Italian Bread - My Way Chef
Phil teaches you how to cook authentic Italian crusty bread....His way!
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How to Make Italian Bread | Basic Easy Italian Bread Recipe
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In this episode of In the Kitchen with Matt, I will show you how to make a super easy and super delicious Italian bread. Also, it takes only 6 ingredients to make this bread. I must confess I have a minor obsession with bread more particularly homemade bread, ok, let's be honest, a major obsession with it, it is so yummy. Impress your friends and family by making some homemade bread for your next meal!
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Ingredients:
1 cup hot water (237 mL)
1 tsp. white sugar (5g)
2 1/4 tsp. active dry yeast (7g)
2 Tbsp. olive oil (30mL)
2 1/2 cups of bread flour or all-purpose flour (300g)
1 tsp salt (5g)
Tools:
Wooden spoon
Bowl
Baking sheet
Silicone baking mat or parchment paper or kitchen spray
Step 1: Start the yeast. Add sugar to hot water (105 to 115F) Let sit for 10 minutes until foamy.
Step 2: Add Olive Oil, Stir, then add about 1 cup of the flour
Step 3: Add, Salt and about another cup of the flour, stir until the dough comes together, it will be a bit tacky.
Step 4: Knead dough on floured surface, for 8 to 10 minutes, until the dough is smooth, soft, and elastic.
Step 5: Place dough in oiled bowl, cover, and let the dough rise for 1 hour.
Step 6: Shape dough then cover and let rise for another 30 minutes.
Step 7: Preheat the oven to 400 F. Cut slits in the top of the dough. Then bake the bread for 20 to 25 minutes until golden brown on top.
Step 8: Let bread cool, then cut into it and enjoy!
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The Best Cheesy Bread Recipe #shorts
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World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
PRINT RECIPE:
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How to Make Italian Bread
Warm Italian bread from the oven is nothing short of good old fashioned comfort food!
You can print the recipe here
Ingredients
1 1/2 tablespoons active dry yeast 2 packets
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water hot to the touch, not boiling
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup vegetable oil
5-6 cups all-purpose flour add more if needed to get to a pliable dough
1 large egg white for brushing on loaves
Instructions
Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises).
Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Cover and let loaves rise 30 more minutes.
While loaves are rising, preheat oven to 400 degrees Fahrenheit.
Whisk the egg white and brush over the top of loaves.
Bake for 25 – 30 minutes.
Notes
If your dough is still super sticky, you can add small amounts of flour until the dough just comes together.
You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages.
When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.
Use regular white granulated sugar for this recipe.
In a separate step, you'll also use hot water in this recipe. Since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.
Regular everyday table salt is used, not Kosher or sea salt.
This recipe calls for vegetable oil, but olive oil can also be used.
We are using all-purpose flour, white not wheat, to make this bread.
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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