I was in a pinch on what to make for dinner tonight. My husband had recently stocked our freezer with some hormone free meat from one of his friend’s farms. Since we had some nice fresh sausage available I decided to make spaghetti.
While that was simmering I began looking for a quick Italian bread recipe. My main issue was that I didn’t want to have to wait a long time for the dough to rise.
I found One Punky Mama’s blog post with the perfect Italian Bread recipe! I recently started to keep yeast on hand so I had all of the ingredients.
As I was making the dough I couldn’t help but remember the day we drove through Tuscany and daydreaming that we were back there. I pictured the Italian housewife in a flour dusted apron preparing the dough in her rustic kitchen. All the sounds and aromas of that day rushed back. You are welcome to read more about our trip, Here.
Okay, enough of the daydreaming, back to baking! The dough was extremely easy and quick to make. Here is One Punky Mama’s recipe with some minor additions:
Mix dry ingredients together:
3 cups of bread flour
1 envelope (7g) of Active Dry Yeast
1 tsp salt
1 tsp sugar
On Low Speed gradually add:
1 cup warm water (100-110 degrees)
Once all mixed add:
2 TBS Olive Oil
Knead for an additional 5 minutes.
Place in a greased bowl and cover until double the size. It will take at least 30 minutes, depending on your elevations the time will vary.
Punch it down and let sit for 10 more minutes.
Form into the shape of a loaf and place on a greased cookie sheet.
After making several slits on the top, I rubbed a mixture of Italian seasonings and olive oil on top.
Bake at 400 degrees for 15-20 minutes or golden brown.
Before serving I sprinkled garlic salt, Italian seasonings and Parmesan cheese on top of the melting butter, yummy!