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Mama D's Italian Bread

SUBMITTED BY: Christine Darrock PHOTO BY: SNOW103099

"This is a basic delicious Italian bread."

RECIPE RATING:

Read Reviews (168)

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	2 Hrs 50 Min
Original recipe yield 3 loaves

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

DIRECTIONS

Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

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REVIEWS

Reviewed on Apr. 9, 2006 by Rodney Dowdle

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Rodney Dowdle
Apr. 9, 2006

Good recipe, works well if you add a little italian seasonings in with the ingredients. As a culinary student I've tried and failed with bread many times before getting some decent results. Here's what I've found that may help some previous reviewers: 1) Proof your yeast as directed (mixing water, yeast, & sugar)-- if it doesn't start bubbling or frothing after 10 min, throw it out. Either the yeast is dead (check expiration date) Or you killed it with HOT tap water > 120 degrees F kills yeast. Optimal temp is LUKE warm around 100F. 2) Mist the bread with water every 3 min for the first 10 min. Why? This does 3 things. Prevents the crust from forming too fast thus restricting the rising process. It moisens the crust just enough so it doesn't brown/burn at the end of the baking period - you get a golden brown instead of a dark heavy crust. And it finally makes the crust crispier. This is a very important step. It also helps if you have a bowl of water in the oven to increase the humidity percentage. Professional ovens have adjustable humidity controls which add moisture in. Why only 10 min? You can mist for longer but you'll end up with a thin white crust instead of golden brown. Once the bread has risen to its full potential (within the 1st 10 min or so depending on the size of the loaf), then you want it to start becoming golden brown. This is my 1st review -- hope this helps. Best of luck!

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91 users found this review helpful

Good recipe, works well if you add a little italian seasonings in with the ingredients. As... MORE

Reviewed on Jun. 26, 2003 by FATMAMMA

This bread is fabulous-o. I make bread a lot. For those of you who have read the other... MORE

Reviewed on Jun. 27, 2005 by Diane Lynn

I really like this bread I gave it 5 stars for taste but I'm giving it 3 stars for the... MORE

Reviewed on May 2, 2003 by LLIGETT

This bread was delicious the first time I made it, but novice bread-makers should be warned:... MORE

Reviewed on Dec. 14, 2005 by Lisa Mc

This is the second time I made this bread and I thought I'd try making half the batch into... MORE

Reviewed on Sep. 6, 2003 by WEYAH

The taste and texture of this bread is great. I dusted it with a little flour right before... MORE

Reviewed on Jul. 23, 2003 by I'm nuts too...

Get out the bread knife! Wow, what a crust! There was a lot of guesswork involved with the... MORE

Reviewed on May 2, 2008 by Endorphins

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Endorphins
May 2, 2008

OHMYGOD. YUM. Keep in mind that less handling after rising has started, the better the flavor. My first loaf was good, but after I read up a bit on proper dough handling, the flavor increased tenfold - it went from good to great bread. Bring the ingredients together and let sit for 15 minutes before you knead to hydrate and relax. After 15, knead like crazy until smooth like a baby's bottom. Coat with oil, place in a bowl, cover and let rise until doubled. INSTEAD OF KNEADING THE LIVING TAR OUT OF THE DOUGH, gently but firmly smoosh the dough out, fold in thirds and press with your palm, fold in thirds and press, fold in thirds and press. Form a ball, coat, cover, and let rise again. Divide into two or three loaves (we prefer two larger loaves), fold and press again and shape for final rise. Score the loaves, spritz 'em with water, and slide 'em on into the oven. Pour some water into a preheated pan under the loaves for steam and quickly shut the door (no need for opening and spritzing!). A baking stone REALLY helps with the crust texture. I also love using those perforated "professional" loaf pans (sans cornmeal, of course). Better handling DOES equal better flavor! The difference is amazing!!!

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9 users found this review helpful

OHMYGOD. YUM. Keep in mind that less handling after rising has started, the better the... MORE

Reviewed on May 26, 2003 by JOEY53

Very easy to make and it did help having a kitchen aid mixer to knead in all that flour. I... MORE

Reviewed on Mar. 23, 2003 by NICOLLEJ30

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