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diff --git a/src/italian-bread.md b/src/italian-bread.md new file mode 100644 index 0000000..aea58ef --- /dev/null +++ b/src/italian-bread.md @@ -0,0 +1,31 @@ +# Italian Bread + +- ⏲️ Prep time: 2.5 - 3.25 hr +- 🍳 Cook time: 25-30 min + +## Ingredients + +- 600g or 5 cups bread flour (or all-purpose if not available) +- 1 packet (appr. 2 1/4 tsp or 7g) active dry yeast +- olive oil for greasing + +## Directions + +1. Follow directions on the packet to activate yeast in a bowl large enough for mixing the dough +2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the yeast) +3. Optionally add 12g or 2 tsp salt (Unsalted bread is normal in Central Italy, but it's an acquired taste) +3. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are no wet or dry pockets in the dough. +4. Cover and let rest for 15 minutes. +5. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size. +6. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom. +7. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled in size. +8. Make sure the oven is preheated to 200°C (400°F) before the resting period is over. +9. Score the loaves and place the baking sheet in the oven. +10. Bake for 25-30 minutes. +11. Let cool for 15 minutes before serving. + +## Contribution + +- km3000 + +;tags: bread italian fasting
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