Food recipes
Italian Supermarket Bread
Italian Supermarket Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat,...
Italian Supermarket Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
sugars, granulated
seeds, sesame seeds, whole, dried
corn, sweet, white, raw
Directions:
Combine all ingredients in a large bowl, except the sesame seeds and the corn meal, until you have a smooth supple dough.
Adjust the water or flour as necessary.
Knead for 8 minutes.
Then oil dough lightly.
Cover and let rise for 45 to 60 minutes.
Transfer dough to a work surface and divide dough into three (3) 12 to 13-inch logs.
Braid the logs, pinching and sealing both the ends.
Transfer the braided loaf to a baking sheet.
Sprinkle the baking sheet with corn meal, if using.
Cover the dough with a damp cloth and allow it to rise for 45 minutes.
Spray the dough gently with warm water.
Sprinkle with sesame seeds, if you are using them.
Bake the bread in a preheated 400F oven for about 25 minutes, or until it is golden brown.
Turn off the oven, crack the oven door open a inch or two.
Allow the bread to cool in the oven.
Hear it crackle.
This is one delicious loaf.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
sugars, granulated
seeds, sesame seeds, whole, dried
corn, sweet, white, raw
Directions:
Combine all ingredients in a large bowl, except the sesame seeds and the corn meal, until you have a smooth supple dough.
Adjust the water or flour as necessary.
Knead for 8 minutes.
Then oil dough lightly.
Cover and let rise for 45 to 60 minutes.
Transfer dough to a work surface and divide dough into three (3) 12 to 13-inch logs.
Braid the logs, pinching and sealing both the ends.
Transfer the braided loaf to a baking sheet.
Sprinkle the baking sheet with corn meal, if using.
Cover the dough with a damp cloth and allow it to rise for 45 minutes.
Spray the dough gently with warm water.
Sprinkle with sesame seeds, if you are using them.
Bake the bread in a preheated 400F oven for about 25 minutes, or until it is golden brown.
Turn off the oven, crack the oven door open a inch or two.
Allow the bread to cool in the oven.
Hear it crackle.
This is one delicious loaf.