Italian loafs

Category: Yeast bread
Italian loafs

Ingredients

Unbleached flour 3 cups
(237 ml each)
Warm water (45 C) 1 1/3 cups
Salt 1 1/2 tsp
Sugar light brown 1 tbsp. l.
Olive oil 1 1/2 tbsp. l.
Active dry yeast 1 (.25 oz)
package
(I put 1.5 tsp)
For lubrication:
Water 1 tbsp. l.
Egg 1 PC.
Dusting Form:
Corn flour 2 tbsp. l.

Cooking method

  • Place the ingredients in the oven bucket, turn on the "dough" program. When the dough is ready, divide it in two and shape the loaves (I did it according to the roll principle). Place the loaves on a baking sheet sprinkled with cornmeal and set aside for 40 minutes in a warm place. When the loaves double in size, rinse the line in the middle with something blunt (crumpled deeply, but still they leveled off in the oven) and grease with a beaten egg (egg + water). Bake in the oven for 30-35 minutes on a stone at a temperature of 190C
  • Preheat the stone in the oven for 30 minutes.

Note

I don't have a stone yet, so I baked it on a baking sheet.
Original recipe:
Italian Bread Stone Baked Pizza
( #)
The bread turned out to be tasty, although during the molding process I added flour to it, the dough was liquid.
The shape of mine is not as wide and flat as on the original site, maybe I rolled the loaves too narrowly .. Although, as I understood, the photos on the site are not original, but sent by people who have tried their recipes.

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vrednaya
Gypsy, thanks for the recipe!
I won't say tasty or not yet, because so far only in the baking process. But, I suspect that it will turn out sooooo even nothing
I just want to say that I added flour, when kneading, about 7 tbsp. spoons (measuring spoon), because, indeed, a very liquid and sticky dough turned out.

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