Heavenly “Italian” Bread

This is for a version of “Italian” bread with seasonings in it that will not actually kill me to eat. You can turn this bread into a regular loaf of bread or turn it into rolls. The possibilities are endless! For this recipe I did turn into smaller loaves. But you do not have too.

Supply List:

4 1/2 tsp Active dry yeast

2 1/2 cups Water (110-115 degrees)

2 tsp Salt

4 Tbs Oil

7 1/4 cups Flour (I used Unbleached all purpose)

1 Egg (beaten)

Cheese (I used Parmesan cheese and Asiago Cheese)

Garlic (Optional. You can use either fresh or dried)

Parsley (Optional)

Cilantro (Optional)

Mixing bowl

Directions:

Put yeast and water in bowl and let proof for about 5 minutes.

Water and yeast...
Water and yeast…

Add salt and oil to the water and yeast.

Oil....
Oil and salt….

Add the flour to the mix.

Flour saying hello....
Flour saying hello….

Mix the ingredients thoroughly and knead into a ball….

Dough ball....
Dough ball….

Let it rise about 30 minutes until it is doubled in size.

Hello there beautiful big dough ball...
Hello there beautiful big dough ball…

Punch down the dough.

You can see my ring impressions in this one...
Great way to take out aggression….

Add in the seasonings and cheese and mix until well blended.

Seasonings....
Seasonings….
Cheese waiting to be mixed in the dough...
Cheese waiting to be mixed in the dough….
Dough mixed....
Dough mixed….

Shape into the bread size and loaf shape you want and let rise a second time (about 30 minutes).

Bread shaped into small loaves...
Bread shaped into small loaves….I am using these loaves for meatball subs.
Bread after 2nd rise....
Bread after 2nd rise….

Take the beaten egg and gently brush it on the loaves.

Beaten egg...
Beaten egg…
Loaves getting an egg wash...
Loaves getting an egg wash….

Bake in the oven at 325 until golden brown and the bread makes a slight thump sound when tapped.

Golden brown....
Golden brown….
Perfectly done!
Perfectly done!

Here it is in bread loaves form…..

20140808_214245

20140808_214301

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