Nutrition Facts
8 servings
8
Italian Bread Recipe
No Reviews
An Italian bread that is so fluffy!
Ingredients
500 Type T55 flour
2 Sugar
1 Dry yeast
200 Hot water
80 Olive oil
15 Salt
2 pinches Oregano
Directions
1
In a large glass, pour the sugar and yeast into the warm water and let dissolve for 5 minutes. In a large bowl, pour half of the flour and the liquid mixture, adding thyme and oregano if desired, until a soft and sticky dough is formed. Pour in the olive oil and knead; the dough will be even stickier.
2
Add the remaining flour and salt and knead for 10 minutes, adding more flour if necessary. Knead until you achieve a soft and pliable dough. Oil the mixing bowl, place the dough in a ball. Let it rest for 1 to 2 hours, covered with a clean cloth.
3
Take the dough and quickly work it, divide it into 6 balls or more. Cover with a cloth and let it rest for 45 to 60 minutes.
4
Preheat the oven to 230°C. Place a parchment paper on a baking sheet and arrange your dough balls on it, after shaping them as desired. Sprinkle with semolina, brush your rolls with a little milk, let rest for another 30 minutes, and then place in the oven.
5
Finally, let them bake for about 15 minutes, or longer depending on the oven... As long as your rolls are golden on top, they are done.
Ingredients
Ingredients
500 Type T55 flour
2 Sugar
1 Dry yeast
200 Hot water
80 Olive oil
15 Salt
2 pinches Oregano
Directions
Directions
1
In a large glass, pour the sugar and yeast into the warm water and let dissolve for 5 minutes. In a large bowl, pour half of the flour and the liquid mixture, adding thyme and oregano if desired, until a soft and sticky dough is formed. Pour in the olive oil and knead; the dough will be even stickier.
2
Add the remaining flour and salt and knead for 10 minutes, adding more flour if necessary. Knead until you achieve a soft and pliable dough. Oil the mixing bowl, place the dough in a ball. Let it rest for 1 to 2 hours, covered with a clean cloth.
3
Take the dough and quickly work it, divide it into 6 balls or more. Cover with a cloth and let it rest for 45 to 60 minutes.
4
Preheat the oven to 230°C. Place a parchment paper on a baking sheet and arrange your dough balls on it, after shaping them as desired. Sprinkle with semolina, brush your rolls with a little milk, let rest for another 30 minutes, and then place in the oven.
5
Finally, let them bake for about 15 minutes, or longer depending on the oven... As long as your rolls are golden on top, they are done.
Notes
-
Rolande
amount of salt MEASUREMENT ERROR My suggestion: I haven't bought bread since I got a bread maker (3 years ago), and based on this experience, I would recommend between 1.5 and 2 teaspoons, and definitely not tablespoons! -
Galète
Cassava Galette The texture is perfect, but there is one downside: it's way too salty. My suggestion: maybe use a little less salt, right? -
TofNath
For the cake, I suggest placing a container with water. -
Dann San
Superb -
Iris
Beautiful little delicious rolls, but the dough is dense. The inside of my rolls is not airy. Could you give me some advice on this?
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