Italian bread. Curry bread: Bun Japan: Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked. A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'.
In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. The olive oil in the recipe gives it a wonderful flavor. Works great for pizza crust, focaccia or loaves. You can cook Italian bread using 8 ingredients and 10 steps. Here is how you cook it.
Ingredients of Italian bread
- You need 1 cup of 100-110 deg F water.
- It's 2 tbsp of olive oil.
- You need 3 cup of bread flour.
- It's 2 tsp of sugar.
- You need 1/2 tsp of salt.
- Prepare 1 tbsp of active dry yeast.
- It's 1/4 cup of cornmeal.
- Prepare 1 of egg white beaten.
I always brush loaves with additional olive oil. A Greek pizza loaded with spinach, garlic, fresh ground pepper and Italian cheese blends is out of this world using this crust. There's a definite difference between French bread and Italian bread. Most of the general population either doesn't know or simply doesn't care, but there are differences nonetheless.
Italian bread step by step
- Combine flour, sugar, salt and yeast. Mix well..
- Add warm water and oil. Mix well..
- Kneed in mixer for 4 min..
- Turn into a greased bowl. Cover and let rise for 40 mins..
- Sprinkle cornmeal on a greased baking sheet..
- Punch down dough. Recover and let rest for 15 mins..
- Shape dough into a baguette shaped loaf (around 12 inch) and place on cornmeal covered baking sheet. Cover and let rise 40 mins.
- Preheat oven to 375° F. With a knife make a 1 deep cut along the top of the loaf..
- Brush top with egg white..
- Bake for 25 to 35 mins. Lightly tapping on the loaf should produce a hollow sound..
Basically though, French bread only uses flour, yeast, salt, and water. In fact, French law states that added oils or fats are prohibited. Italian bread dough is typically wetter than other doughs because it uses more liquid (water or milk) and fat (butter or olive oil). Despite its savory flavor, many Italian bread recipes do use sugar. Traditionally, Italian bread is baked on a stone to give it that signature thin crisp crust, golden brown in color.
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