This week we kicked off our summer camps at Kitchen House. The theme was all things baked. Our Italian bread recipe is a great way to dive into bread baking. It’s straight forward and takes less time than some other breads, but it comes out light a fluffy on the inside while chewy and crisp on the outside and lots of good flavor. Just make sure to add the last cup of flour slowly, you may not need it all. Slice thick to serve as a side or slice think to use for a sandwich. Italian bread is such a beautiful and versatile loaf!
Yields 1 loaf
- 1 (¼ ounce) package active dry yeast
- 1 tsp sugar
- 1 cup warm water (100-110 degrees)
- 2-3 cups bread flour
- 2 Tbsp olive oil
- 1 tsp salt
- Combine yeast, sugar, and water in the bowl of a stand mixer. Let sit for 5 minutes.
- Add 2 cups of flour, olive oil and salt to bowl, and beat at low speed with dough hook attachment for 1 minute.
- Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. When enough flour has been added, dough will be soft and smooth.
- Increase speed to medium and beat 5 minutes. Cover bowl with plastic wrap and let sit in warm place for 30 minutes or until dough has doubled in size. Punch dough down and allow to rise another 10 minutes.
- Turn dough onto lightly floured surface. Shape dough into a 12 inch loaf, and transfer to a lightly greased baking sheet.
- Cut 3- ¼ inch deep slits in the top of the dough to release steam.
- Bake at 400 degrees for 16 minutes or until golden brown. Let cool on a wire rack.