Italian Bread Ii Single Rising
Discover the ease and flavor of homemade bread with this "Italian Bread II Single Rising" recipe, a time-saving twist on classic Italian breadmaking. Perfect for busy bakers, this recipe requires just one rise, cutting down on prep time without sacrificing the soft, airy texture and golden crust you love. Infused with olive oil for a subtle richness, this bread is topped with a glossy egg wash and slashed for a rustic finish. Ideal for sandwiches, dipping in olive oil, or enjoying on its own, this loaf boasts a quick prep time of 20 minutes and bakes to perfection in just 25 minutes. Whether you're a seasoned baker or a beginner, this approachable recipe will make your kitchen smell like a traditional Italian bakery.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 3.5 cups All-purpose flour
- 1 Egg white
- 1 tablespoon Water
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy.
Add the salt and olive oil to the yeast mixture and stir to combine.
Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Continue kneading until a soft, elastic dough forms and pulls away from the sides of the bowl, about 5-7 minutes.
Shape the dough into a loaf and place it on a greased baking sheet or one lined with parchment paper.
Cover the loaf loosely with a clean kitchen towel and let it rise in a warm place for 30-35 minutes, or until it has doubled in size.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly coat the surface of the risen loaf with the egg wash to promote a shiny, golden crust.
Using a sharp knife, make 2-3 shallow slashes diagonally across the top of the loaf.
Bake the bread in the preheated oven for 20-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 26.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
