Wednesday, May 11, 2011

Italian Bread

Several years ago, I had a person working for me that was Italian. Her parents were both born in Italy and they lived with her. Her mother baked bread every morning and occasionally she would bring a loaf to me. It was the best Italian bread I had ever tasted. She made several different types and this is one of my favorites. Her mother gave me the recipes for all of her breads for which I am very grateful. This one uses semolina flour which gives it it's unique flavor.

Pour 1 cup of water into the bowl of your mixer. Add 2 1/4 tsp. of rapid rise yeast.

Add 2 tsp. of honey.

Measure 1 1/2 cups of semolina flour.

And 1 1/2 cups of flour.

Add 1 tsp. of salt.

Mix until you have a nice smooth ball of dough. Place it in an oiled bowl turning it to coat. Cover with plastic and let rise about 1 1/2 hours.

Place the dough on your counter and shape it into a baguette.

I place mine on a French baguette loaf pan on a piece of parchment paper.

Let it rise for about 30 minutes. Bake it in a preheated 375 degree oven for about 30 minutes or until it turns dark golden brown.

Let it cool a bit before cutting. It actually tastes better after it cools. This bread freezes extremely well. I keep loaves of it in the freezer so I have it handy at a moments notice. The Blog Tech and his father can make a meal out of a loaf of this bread.

My other Italian bread recipes can be found on my sidebar.