Recipe by TI2GR
"I simply cannot keep up with the demand for this bread at home! The children want to set up a soup and bread stand just like the old lemonade stands. This dough is mixed in a bread machine but is baked in the oven."
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1 1/4 cups
warm water (110 degrees F/45 degrees C)
3 1/2 cups
high-gluten bread flour
active dry yeast
sesame seeds, toasted
I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside.
O.K. but nobody really liked it much. I will freeze it and use it for stuffing which I think will be very good.
I love this bread, but I recommend few definite changes if you've got the time. Mix this is a mixing bowl, make a starter of half the flour, all the sugar, water and yeast. Let that starter sit for 30 - 45 minutes. Then add the rest of the flour, knead on medium for 10 minutes, then add the salt and herbs and knead for another 5 minutes. On a table shape the dough into a tight ball, then put in a plastic bag spayed with nonstick spray and let sit in the fridge over night. In the morning, punch it down, shape it, let it rise until doubled (around an hour), then bake as directed.
I have been searching for a good italian bread reciepe. I can't count how many I have tried. This was superb. I didn't use the basil or oregano because I wanted a plain loaf. It was exactly what I was looking for. Thank you.
I tried this out for the first time to spice up some left over stew and it turned out great. This bread is fabulous with Bachelor's Stew (I found that on this website as well) My husband went back for a second helping of bread, he suggested to try this next time with onions and garlic. We'll see.
This is a very good bread.
I added 1 tsp. powdered garlic to the bread. I mixedkneaded in my kitchenaid and used regular flour. The resulting loaf was very nice....good height and texture. I will try it again as a plain white loaf as well. A keeper.
This is good. Not sure why recipe says to add seasonings at fruit nut beep though. I just dumped it all in at the beginning and it was fine. I made the loaf into an italian style loaf by rolling out the dough then rolling it back up like you do with baguettes, except made one long loaf out of it. Had some with olive tapenade and it was great, but also good plain. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Italian Loaf
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 125
** Calories from Fat: 8
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