Italian Bread
These Italian Bread loaves have a crispy crust and a soft interior crumb. They’re big fat loaves, unlike French baguettes.
They make the perfect vessel for garlic bread. In addition, they make wonderful sandwich rolls for French Dip. Cut them to size and they’re ready to go.
We like sesame seeds. We love toasted sesame seeds. : ) To get the deep flavor, place your seeds in a dry pan over medium meat and toast until lightly brown.
This bread freezes beautifully. When time allows, make an extra batch for the freezer. After a busy day, pull out a loaf. It will be the perfect pairing with a bowl of spaghetti and a salad.
Italian Bread
Ingredients
Dough
- 315 ml water lukewarm
- 480 grams unbleached all-purpose flour
- 12.4 grams dried potato flakes
- 21.2 grams nonfat dry milk
- 7 grams instant yeast
- 1.3 grams diastatic malt powder
- 8.4 grams granulated sugar
- 11.4 grams salt kosher
- olive oil for greasing container
Baking Prep
- 1 egg beaten
- 1 tbsp water
- sesame seeds toasted
Instructions
- Combine all of the dough ingredients in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 6 minutes. The dough should be smooth and elastic and pass the windowpane test.315 ml water, 480 grams unbleached all-purpose flour, 12.4 grams dried potato flakes, 21.2 grams nonfat dry milk, 7 grams instant yeast, 1.3 grams diastatic malt powder, 8.4 grams granulated sugar, 11.4 grams salt
- Turn out the dough and transfer it to a container that has been greased with olive oil. Turn the dough over so both sides are in contact with the oil. Cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1 hour. Please see the recipe notes for additional options.olive oil
- Once risen, transfer the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into 2 pieces of equal weight.
- Shape each piece into a smooth 16" log. Place the logs into the two wells of a lightly greased Italian bread pan. Cover and let the loaves rise for 1 hour or until double in size and puffy.
- Preheat your oven to 400 °F and place a small heavy pan on the bottom shelf.
- Whisk egg and add 1 tbsp water. Brush rolls with the egg wash, and sprinkle them with toasted sesame seeds if desired.1 egg, 1 tbsp water, sesame seeds
- Quickly yet gently score the rolls lengthwise with a sharp serrated knife. This allows the rolls to expand further in the oven.
- Place rolls in the oven on the middle rack. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 20 - 25 minutes or until golden in color and the internal temperature reads 190 °F. Remove from oven promptly.
- Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.
Kitchen Equipment
Notes
Nutrition
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