Zutaten für Best Ever Italian Bread
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons active dry yeast
- 5 cups (600g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 egg white, lightly beaten
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Zubereitung von Best Ever Italian Bread
- Activate yeast: In a large bowl, combine 2 1/4 teaspoons active dry yeast and 1 cup (240ml) lukewarm water. Let stand for 5-10 minutes until foamy.
- Combine dry ingredients: In the bowl of a stand mixer, whisk together 5 cups (600g) all-purpose flour, 2 tablespoons granulated sugar, and 2 teaspoons salt.
- Add wet ingredients: Add the yeast mixture, 1/2 cup (120ml) lukewarm water, and 2 tablespoons olive oil to the dry ingredients.
- Mix the dough: Using the dough hook attachment, mix on low speed until a shaggy dough forms. Gradually add more flour, 1 tablespoon at a time, if needed, until the dough starts to come together.
- Knead the dough: Knead on low speed for 7 minutes, then transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes, until smooth and elastic.
- First rise: Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place (around 80°F) for 1 hour, or until doubled in size. (A slightly warmed oven is a great place for this).
- Shape the dough: Gently punch down the dough. On a lightly floured surface, roll the dough into a tight log, sealing the seam well.
- Preheat oven & prepare for steam: Preheat oven to 425°F (220°C). Place an empty baking sheet on the bottom rack of the oven. This will create steam during baking.
- Second rise: Place the shaped dough on a lightly floured inverted baking sheet. Cover loosely with a clean kitchen towel and let rise for 30 minutes, or until almost doubled.
- Egg wash & score: Brush the dough with 1 egg white lightly beaten. Using a sharp knife or lame, slash the dough lengthwise three times, about 1/4-inch deep.
- Bake with steam: Carefully place the dough on the top rack of the preheated oven. Immediately pour 1 cup of boiling water into the baking sheet on the bottom rack (be careful of steam!).
- Bake: Bake for 45-50 minutes, or until the bottom of the bread sounds hollow when tapped. Internal temperature should reach 200-210°F.
- Cool: Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
246 g
Sugar
61g
Fat
24g
Carbs
164g
