| Status Approved |
| Name |  Basic Italian Bread |
| Category | American, Italian, The Bakery |
| Serves/Yields | About 6 panini |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | About 3 hours, this includes rising time |
| Cook Time | 30 minutes |
| Introduction |
| This is the bread I wrote about in the forum. I made it again today while talking my dear friend Amelia through her first batch of home made blackberry jam. These rolls make wonderful sandwiches. I set the prep time as a guide, but I suggest letting this bread rise slowly for the best texture and flavor. The stale bread is perfect for Pappa Col Pomodoro |
| Ingredients |
| 4 cups bread flour
1 1/2 tsps salt
1 1/2 tsps granulated yeast
1 tsp granulated_sugar
1 3/4 cups warm water |
| Directions |
| Step: 1 | In a small bowl combine 1/4 cup warm (105 F) water and a pinch of sugar. Sprinkle the yeast over the water and allow to disssolve. In a large bowl combine 4 cups flour, sugar, salt and 1 cup warm water. Add the yeast mixture and mix well. I use my kitchen aid with the dough hook and mix until the dough pulls away from the sides of the bowl.
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| Step: 2 | Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes. Place dough in a large greased bowl, turning the dough so all sides are greased. Cover with a tea towel and place in a draft free place to rise until doubled in bulk. Punch dough down, recover and let rise again. After the second rise, punch the dough down again. Pull off baseball size pieces of dough and roll out to make a circle. Roll up the dough to make about 5 rolls. Place each roll as formed on a greased cookie sheet. Cover again with the tea towel and let rise about an hour. Preheat oven to 400 F and bake the rolls about 30 minutes until a light golden brown and the rolls sound hollow when tapped with a finger. |
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