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Italian Bread

April 23, 2010

Fresh Baked Loaves

This is a variation on a recipe from a class called “Student Chef” — offered by my Junior Senior HS’s Family and Consumer Sciences Department.  My family really likes this one served with lasagna, but the other night I wanted to make mini loaves that could be used for sandwiches and taken to work.  If you want the small loaves, just divide the dough prior to the second proofing!

You will need…

  • 1/2 pkg (1 1/2 t) yeast
  • 3/4 c warm water
  • 2 T olive oil
  • 1 t salt
  • 1 T sugar
  • 1 t oregano
  • 1 t basil
  • 1 1/2 t garlic powder
  • 3/4 c whole wheat flour
  • 1 1/4 c all-purpose flour

Then you…

  1. Dissolve in the warm water in a large mixing bowl.  Allow to sit about 5 minutes.
  2. Add oil, salt, sugar and spices to the mixture.
  3. Mix in the flours until the dough pulls away from the sides of the bowl.
  4. Knead on a lightly floured surface, 5-8 minutes, until the dough is smooth and elastic.
  5. Grease a large bowl.  Place kneaded dough in the bowl and turn all around to coat the dough’s surface.  Cover with plastic wrap and allow to rise until doubled.  You can leave it in the fridge overnight to do this or on the counter for about an hour.
  6. Punch the dough down.  Roll into a rectangle, roll up and shape in a loaf.
  7. Place on a lightly greased baking sheet. Slash the tops and brush with melted butter (if desired).Time for the Second Proofing!
  8. Cover with plastic wrap and allow to rise again for about 30 minutes.
  9. Preheat oven to 350 and bake 25-30 minutes, or until the bread is lightly browned and sounds hollow when tapped.
  10. Allow to cool on a rack for at least 10 minutes before cutting and serving.
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