Italian Bread RecipesItalian bread recipes are easy to follow... but the result is just great! Bread is important in Italy as a complementary food, and there's no dinner in Italy without a basket of bread on the table!From the crusty italian bread to the Tuscany bread, this section will teach you all the basics for a being a perfect italian baker! How? Simple! You just follow our italian bread recipes and we promise you'll be amazed by the results!Hungry now? Let's start with our delicious bakery, then! Basic Italian Bread Recipe
Bread Flour - 28 oz (800 gr) Recipe: Dissolve the yeast in half a glass of lukewarm water with a touch of sugar. Mix 3 oz (80 gr) of flour with the dissolved yeast then knead carefully until you get a soft, smooth dough with some small bubbles on the surface. Make a ball with the dough. Put the remaining flour on a surface and make a well then put dough ball in the middle of it, cover everything with a dishcloth and let it rest for 5 hours. Dissolve the salt in half a glass of lukewarm water. Slowly mix the dough with the flour, adding carefully the water, the dissolved salt and the oil. When the dough will be smooth, elastic and with some bubbles on the surface make a ball, cover it with a dishcloth and let it rest for 3 hours. Split the dough in 10 parts and form 10 bread rolls and bake them for 30 minutes in the lower part of the pre-heated oven at about 250 degree Celsius (482 degree Fahrenheit). Pane Toscano (Tuscany Bread)
Bread Flour - 50 oz (1400 gr) Recipe: Dissolve the yeast in half a glass of lukewarm water with a touch of sugar.Sift the flour, add the dissolved yeast, kead and add water (as much as you need to obtain a smooth and elastic dough). Cover with a clean and dry dishcloth and let it rest for 6 hours.Get the dough, knead it well then split it in 5 parts. With a knife, trace some lines on the upper side. Bake it for about 40 minutes (you will notice the surface getting golden and crusty) in the pre-heated oven at 220 degree Celsius (428 degree Fahreneit). Italian Baguette
Bread Flour - 25 oz (700 gr) Recipe: Dissolve the yeast in half a glass of lukewarm water with a touch of sugar. Kead 2 oz of flour with the dissolved yeast, make a ball with the dough and put it in a recipient with 2/3 cup of water and let it rest until the dough starts floating on the water.Put the remaining flour on a surface, add 1/5 cup of water and the previously prepared dough and keat carefully for 15 minutes, then cover it with a dishcloth and let it rest until the dough doubles its volume. Then get the dough once more and keat it more, cut it in three equal parts and give each part a typical baguette stretched shape. Mark some signs on the surface with a knife then glaze with olive oil and put it in the pre-heated oven at 250 degree Celsius (482 degree Fahreneit) for 15, then lower the temperature down to 170 degree Celsius (338 degree Fahreneit) and bake for 50 minutes. When the bread seems done, glaze the surface with whipped egg whites and leave it in the oven until it is completely cold. Return from Italian Bread Recipes to Italian Cooking Recipes
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