FLUFFY ITALIAN BREAD
Making bread is a very satisfying thing. I started making my own bread when I became allergic to the preservative they put in commercially made breads. Bread is something that takes some practice but is so worth learning how to make it. It is so much more healthy than the store bought stuff and make the house smell great too!
When I first started making bread I would forget to preheat the oven and then the bread would over proof. Not good. Now, once my loaves are formed and covered and rising, I turn that oven on to preheat and avoid the overproofing. Bread is a learning curve for sure. But is so worth taking the time to learn to make it.
Bread is versatile too. So many kinds to make. You can make rolls, loaves, cinnamon rolls. Start to master your bread making skills today. It is a project well worth you time.
Bread is so satisfying to make and make the house smell amazing too! It is a bit of a learning curve but well worth taking a spin on that curve.
INGREDIENTS:
1 Package of Active Dry Yeast (2 1/4 teaspoons yeast)
2 Cups Warm Water (110 to 115 degrees F)
1 teaspoon Sugar
2 Teaspoons Salt
5 1/2 Cups All-Purpose Flour
DIRECTIONS:
1) In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to for a soft dough.
2) Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3) Punch dough down. Turn on a floured surface, divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased or parchment covered baking sheet. Cover with plastic wrap sprayed with cooking spray, and let rise for about 30 minutes. With a sharp knife, make four slashes across the top of each loaf.
4) Bake at 400 degrees F for 20-25 minutes, or until golden brown. Remove from pans to wire racks to cool.
NOTE: I use a bread machine set on the dough setting to make my bread. That way it mixes, kneads, and proof the first one for me. Then I shape the loaves, and let the rise.
