Hello to all,
As people reach the gray-hair stage of life, they tend to become content with their station in life. I fall into this category. I’m not too fond of changes; anything different usually disrupts my life. However, I did learn something new this past summer. I started making Italian bread—my first couple of loaves baked to a flattened consistency. It took several weeks of hit-and-miss to develop a recipe and procedure for baking a high-quality Italian bread.
The ingredients are as follows: 1.25 pounds of bread flour, 1 tablespoon of yeast, 1 1/2 tablespoons plus 1/4 teaspoon of sugar, 1/2 tablespoon of salt, 1/4 cup of vegetable oil, and 10 plus 2 ounces of warm water.
In a stand-mixer bowl, combine the 1 1/2 tablespoons of sugar and 1/2 tablespoon of salt with 10 ounces of water and 2 ounces of oil until integrated. Add three-quarters pounds of flour and slowly mix with the paddle to a lumpy, wet consistency. Then, “beat the snot” out of it for ten minutes on speed 4. “Beat the snot” is a technical term in the baking community. When done, it should appear like a stringy ribbon.
While beating the first portion of the dough, combine the 1/4 teaspoon of sugar and yeast in a small bowl. Add two ounces of water and mix well. Let the yeast bloom while the dough beats. Add the yeast to the mixing bowl after ten minutes of blooming and beating. Exchange the beater for a dough hook and continue kneading at low speed. Slowly add the remaining flour until wholly integrated, and knead for five minutes.
Remove the bowl from the stand and cover with a tea towel for one hour to rise. After one hour, separate the dough into two one-pound balls, stretching the surface smooth and tight. Then, mold it into a loaf shape, about 10 inches long. With a sharp knife, cut slits into the top of each loaf and cover with a towel for half an hour.
Preheat the oven to 375 degrees, and then brush an egg-white wash to the surface of each loaf, making sure the slits are brushed thoroughly. Bake the Italian bread for twenty-three minutes for the perfect golden brown. Allow two hours to cool on a baking rack before devouring.
This recipe does not contain preservatives, so it is best to keep it refrigerated. Italian bread also holds up very well in the freezer.
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God bless,
Danny Mac
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