Italian Bread Recipe

Posted by
Rate It!
Italian Bread
Add your photo!
Ingredients
10
Count
Nutrition
236
Calories
Total time
75
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
  2. Add butter.
  3. Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl occasionally.
  4. Add 3/4 cup flour.
  5. Beat at high speed for 2 minutes, scraping bowl occasionally.
  6. Stir in enough additional flour to make a stiff dough.
  7. Turn dough onto a lightly floured board and knead until smooth and elastic (about 8-10 minutes).
  8. Cover dough with plastic wrap and then a towel and let it rest for 20 minutes.
  9. To make loaves: Divide dough in half.
  10. Roll each half into a 15x10 inch rectangle.
  11. Starting at wide side, roll up tightly; pinch seam to seal.
  12. Taper ends by rolling gently back and forth.
  13. To make rolls: Divide dough into 6 equal pieces.
  14. Roll each piece into a rectangle 8x5 inches.
  15. Starting with wide side, roll up tightly; pinch seam to seal.
  16. Taper ends.
  17. Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
  18. Brush dough with oil.
  19. Cover loosely with plastic wrap and refrigerate 2-24 hours.
  20. When ready to bake, remove from refrigerator and uncover carefully.
  21. Let dough stand at room temperature for 10 minutes.
  22. Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade.
  23. Bake at 425°F for 15 minutes for rolls, 20 minutes for loaves.
  24. Remove from oven and brush with egg white beaten with cold water.
  25. Return to oven; bake 5-10 minutes longer, or until golden.
  26. **Note: I sometimes add 1/2 to 1 teaspoon (adjust amounts to your preferences) of dried oregano OR basil OR rosemary to the dry ingredients.
  27. Sometimes I also add 1 bulb (head) of roasted garlic cloves to the dry ingredients.
  28. To roast garlic: Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the meat to the oil).
  29. Place head (s) in covered casserole or on a piece of heavy aluminum foil.
  30. Drizzle with olive oil, and bake covered at 350 degrees for about 45 minutes (mine takes over an hour in a terra-cotta garlic baker), or until cloves are soft and can be squeezed easily out of their skins.
  31. Let roasted garlic cool before adding to the flour for the bread.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 235.95 Kcal (988 kJ)
Calories from fat 15.22 Kcal
% Daily Value*
Total Fat 1.69g 3%
Cholesterol 2.54mg 1%
Sodium 395.05mg 16%
Potassium 84.87mg 2%
Total Carbs 46.9g 16%
Sugars 0.68g 3%
Dietary Fiber 2.25g 9%
Protein 6.97g 14%
Iron 0.6mg 4%
Calcium 13.8mg 1%
Amount Per 100 g
Calories 229.17 Kcal (959 kJ)
Calories from fat 14.78 Kcal
% Daily Value*
Total Fat 1.64g 3%
Cholesterol 2.47mg 1%
Sodium 383.7mg 16%
Potassium 82.43mg 2%
Total Carbs 45.55g 16%
Sugars 0.66g 3%
Dietary Fiber 2.18g 9%
Protein 6.77g 14%
Iron 0.6mg 4%
Calcium 13.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top