Food recipes
Super Easy Italian Bread
Super Easy Italian Bread Ingredients: wheat flour, white, cake, enriched leavening agents, yeast, baker's, active dry salt, table sugars, brown water, bottled, generic Directions: Put all the ingredients in a large bo...
Super Easy Italian Bread
Ingredients:
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
water, bottled, generic
Directions:
Put all the ingredients in a large bowl and mix together really well.
Add the lukewarm water (about 40C) all at once to Step 1, and mix together.
Cover the bowl from Step 2 with cling film, and let the dough rest in the fridge until it's risen (about 2 to 3 hours).
This photo shows how the dough looks after 2 to 3 hours.
You can leave it to rest at room temperature as well.
Line a baking tray with parchment paper, place the dough onto it and shape to your liking.
(I shaped it long and thin.)
This dough is quite soft.
Bake in the oven for 30 to 40 minutes at 200 C, and it's done.
It will be flat when it's baked.
It'll turn out taller if you bake it in a baking tin.
The outside is crispy the inside is soft and chewy when it's freshly baked.
If you lightly toast it, it's exquisite.
I made this one with 100 g of whole wheat flour and 150 g of cake flour.
It's chewy, flavorful, and delicious.
Ingredients:
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
water, bottled, generic
Directions:
Put all the ingredients in a large bowl and mix together really well.
Add the lukewarm water (about 40C) all at once to Step 1, and mix together.
Cover the bowl from Step 2 with cling film, and let the dough rest in the fridge until it's risen (about 2 to 3 hours).
This photo shows how the dough looks after 2 to 3 hours.
You can leave it to rest at room temperature as well.
Line a baking tray with parchment paper, place the dough onto it and shape to your liking.
(I shaped it long and thin.)
This dough is quite soft.
Bake in the oven for 30 to 40 minutes at 200 C, and it's done.
It will be flat when it's baked.
It'll turn out taller if you bake it in a baking tin.
The outside is crispy the inside is soft and chewy when it's freshly baked.
If you lightly toast it, it's exquisite.
I made this one with 100 g of whole wheat flour and 150 g of cake flour.
It's chewy, flavorful, and delicious.