No Fail! Crusty Italian Bread
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Ingredients
2 Cups lukewarm water 1 TBS + 1 tsp. active dry yeast 6 Cups bread flour 1 TBS brown sugar 2 TBS extra-virgin olive oil 1 TBS salt 1 egg white, lightly beaten 2 TBS sesame seeds (optional) cornmeal for dusting the pans |
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Directions
Place all the ingredients except the egg white and sesame seeds into the bowl of an electric mixer in the order they are listed. Attach the dough hook and mix for 8-10 minutes until the dough is smooth and springs back when you touch it.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise until double (30-60 minutes). Remove the plastic wrap and punch down the dough and flatten with the heel of your hand. You can divide the dough into two pieces for two large loaves (this will fit on one cookie sheet), or you can bake one very large loaf. I divided the dough into 12 pieces an made these smaller hoagie rolls (they are about 6 inches long and are about 3.5 oz. each). Any way you choose, just roll the dough into loaves, seal the ends, and tuck them underneath. Give the whole loaf a roll and gently taper the ends. Place the loaves on a baking sheet dusted with cornmeal, cover with plastic wrap you have lightly sprayed with with non-stick cooking oil and let proof for about 30 minutes or until double in size.
Meanwhile, preheat your oven to 425 degrees. By the time it's heated, your loaves will be ready to go! Brush the dough with the egg white and sprinkle the tops with the sesame seeds. Slash the dough with a razor blade or sharp knife at a 45 degree angle three to five times (1/4 inch deep).
Before popping these into the oven, spray the dough generously with a spray bottle. Immediately close the oven and bake for 3 minutes. Spray the dough a second time and bake for an additional 3 minutes. Finally, spray one more time! This will ensure a crisp golden brown crust!) Then bake for about another 25 minutes. You will know the bread is done when you hear a hollow thud when you tap it with a wooden spoon. Allow the bread to cool slightly before serving.
Enjoy!
Place all the ingredients except the egg white and sesame seeds into the bowl of an electric mixer in the order they are listed. Attach the dough hook and mix for 8-10 minutes until the dough is smooth and springs back when you touch it.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise until double (30-60 minutes). Remove the plastic wrap and punch down the dough and flatten with the heel of your hand. You can divide the dough into two pieces for two large loaves (this will fit on one cookie sheet), or you can bake one very large loaf. I divided the dough into 12 pieces an made these smaller hoagie rolls (they are about 6 inches long and are about 3.5 oz. each). Any way you choose, just roll the dough into loaves, seal the ends, and tuck them underneath. Give the whole loaf a roll and gently taper the ends. Place the loaves on a baking sheet dusted with cornmeal, cover with plastic wrap you have lightly sprayed with with non-stick cooking oil and let proof for about 30 minutes or until double in size.
Meanwhile, preheat your oven to 425 degrees. By the time it's heated, your loaves will be ready to go! Brush the dough with the egg white and sprinkle the tops with the sesame seeds. Slash the dough with a razor blade or sharp knife at a 45 degree angle three to five times (1/4 inch deep).
Before popping these into the oven, spray the dough generously with a spray bottle. Immediately close the oven and bake for 3 minutes. Spray the dough a second time and bake for an additional 3 minutes. Finally, spray one more time! This will ensure a crisp golden brown crust!) Then bake for about another 25 minutes. You will know the bread is done when you hear a hollow thud when you tap it with a wooden spoon. Allow the bread to cool slightly before serving.
Enjoy!