Italian-Style Wheat Bread. I really like these bread bowls. I've made them with and without the spices and they are good both ways. If you add the spices in the quantity.
Get bakery-style results when you make it at home. Parmesan Focaccia Bread "A delicious savory round loaf, with Parmesan and olive oil." - Sandra Bennett. See how to make this delicious Ligurian cheese-stuffed flatbread. You can cook Italian-Style Wheat Bread using 7 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Italian-Style Wheat Bread
- Prepare 1 1/4 cup of warm water.
- It's 2 tbsp of light brown sugar.
- You need 1 pinch of ground ginger.
- It's 1 1/2 tsp of salt.
- Prepare 1 1/2 cup of bread flour.
- Prepare 1 1/2 cup of wheat flour.
- Prepare 2 1/4 tsp of active dry yeast.
This Rustic Italian Bread can be used with different types of flours like oat, wheat, and of course all-purpose. First, and most common, was plastic-bagged grocery store bread. Second was paper-wrapped skinny loaves of French bread. Third was paper-wrapped fatter loaves of Italian bread.
Italian-Style Wheat Bread step by step
- For use with a bread machine, add all ingredients in the order listed and set to the wheat bread setting (some machines may vary). If your machine has a 'keep warm' feature, remove promptly to avoid overcooking the crust. Allow to cool completely before slicing..
- For traditional baking methods, use the following steps: In large bowl, whisk together yeast, brown sugar, ginger and water. Let sit for 5 to 10 minutes, or until a foam has developed..
- Add the salt and both types of flour and mix well..
- Remove dough and place on a lightly floured surface to knead for 10 minutes..
- In a clean bowl, add a teaspoon of olive oil to lightly grease the surface and transfer dough to bowl to rise. Turn dough in bowl to coat with oil and allow to sit in a warm environment for one hour, or until doubled in size..
- Lightly grease a large baking sheet and set aside..
- Punch down dough and return to lightly floured surface. Divide in half and shape into long loaves, pinching the edges to seal..
- Transfer loaves, seem side down, to baking sheet and allow to rise for another 45 minutes..
- Using a sharp knife, make 3 to 4 diagonal slices across the top of the dough..
- Preheat oven to 400°F and bake for 15 - 20 minutes..
- Let bread cool completely before slicing..
Not only culinary differences, but cultural and social differences as well, which continue to hold strong, even in this globalized world. People have pointed out to me that the title of… Directions. In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Ingredients: Enriched wheat flour, water*, grain and seed mix [farro (cracked spelt), flax seeds, flax meal, barley flakes, rolled oats, rye flakes, triticale flakes, corn meal, millet, sunflower seeds, brown rice meal, buckwheat flour, sesame seeds], wheat gluten*, yeast*, sugar/glucose-fructose, soybean and/or canola oil, salt, calcium propionate, diacetyl tartaric acid esters of mono and. Transfer dough to an oiled crockpot or an oiled large glass bowl.
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