Italian Bread

[saansaturday]

A couple of weeks ago I made Italian Bread for the first time. We ate two loaves in two days! Since I enjoyed it so much, I decided yesterday evening to make a couple more loaves. While the loaves were rising, I marinated some quartered cherry tomatoes in my best olive oil along with fresh basil and thyme and a healthy pinch of salt. After devouring a couple of fresh-baked slices, I cut more bread, rubbed the slices with garlic and brushed them with oil, then placed them under the broiler for bruschetta.

Mmmmm, I just ate a couple of pieces covered in mozzarella.

I'm still working on perfecting the recipe.

Italian Bread

Put 2 cups of warm water and 2 Tbsp. dry yeast in a bowl and let it sit for a few minutes. Add a Tbsp or three of olive oil and approx 2 tsp. salt (this is the matter I'm really working on--the first time I made the bread I used 1 Tbsp salt and found it too salty, the second time I used about 1 1/2 tsp and found it not salty enough. I'm guessing that 2 tsp. might be the right amount but can't be sure until I make the bread again). Start adding all-purpose flour, a cup at a time, until a dough forms (generally this is about 4 cups). Last night I didn't have quite enough AP flour and so used a little bit of wheat flour at the end. It didn't make a difference in the final product at all. Turn the dough out onto a floured surface and knead until it becomes smooth. Put the dough into an oiled bowl (olive oil of course), turning once to coat with the oil. Cover and let it rise until doubled.

Punch the dough down and shape into two loaves, or whatever shape you like. Let the loaves rise again on a baking sheet which has been lightly oiled then sprinkled with polenta (or cornmeal, I like the finer texture of polenta).

Put a pan of hot water in the bottom of the oven for steam, if desired. Bake at 190 C (375 F) for about 20-30 minutes.