by Ellie Weightman, adapted from recipe submitted by Jeanne Reeves
Use a 1 1/2 lb bread machine or larger
3 cups all-purpose flour
1 cup warm water
2 tblsp olive oil
1 tsp salt
1 tsp sugar
2 1/4 tsp yeast (1 pk)
In bread machine, add all the ingredients for the dough, starting with the water, flour, sugar, oil, salt and yeast. Set machine on basic white dough cycle. When complete, remove from pan and place on a sheet of wax paper or parchment paper with corn meal lightly sprinkled on it. Punch dough down and reshape following instructions under SHAPE OPTIONS (below).
OPTIONS FOR SHAPE:
Rolls: Shape into rolls or whatever shape and size desired. See crust options below. Let rise 45 minutes. Bake at 375º for 20-25 minutes depending on individual size until brown.
Single Loaf: Shape into loaf. Place on parchment paper on baking sheet. Cover with wax paper and let rise 45 minutes. Put a slice down the center of loaf with sharp knife. See crust options below. Bake at 375º for 35-40 minutes until brown. Preferred to use the convection cycle (if available) so fan may brown the crust nicely. Let cool 30 minutes before slicing. (Hint: toast slightly in oven or toaster oven until warm, remove and rub a clove of garlic on the warm bread for garlic bread). Can also be made as a smaller, thinner loaf to cut into small slices for Bruschetta.
CRUST OPTIONS for Bread and Rolls:
Option 1: Mix 1 egg yolk and 1 tbsp water: brush over tops of loaves / rolls.
Option 2: Spray dough with Pam or olive oil on top (sesame seeds are also nice sprinkled on top).
*In the winter, I like to let the dough rise on top of the stove while the oven is pre-heating.
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3 comments:
Ellie may also try this as a single loaf of Italian Bread instead of breaking into roll size.
Edited instructions
After trying this recipe several times, I have updated the instructions for better ways to make this bread. It is as good as the Italian Bread out there on the supermarket shelves made daily.
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