This simple recipes creates a delicious, fluffy Italian bread that's a perfect side for any pasta dish. It also is the base for an incredible homemade garlic bread or a terrific grilled cheese sandwich.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
655g / 23 ounces all-purpose flour (about 5 cups)
173g / 6 ounces semolina (about 1 cup)
14g / 4 teaspoons instant yeast
20g / 3 teaspoons salt
8g / 2 teaspoons sugar
In a large mixing bowl, combine flour, semolina, instant yeast, salt, and sugar. Mix with a dough whisk or wooden spoon until combined.
1 ½ cups water
½ cup milk
¼ cup olive oil
In a small bowl, mix together water, milk, and olive oil.
Add about half of the wet ingredients to the flour mixture. Stir with a dough whisk or wooden spoon until fully incorporated. Add remaining wet ingredients and stir until fully incorporated and a rough dough forms.
Knead By Hand
Turn out onto a clean work surface and knead by hand until dough is smooth and satiny, about 8 to 10 minutes.
or Knead with Stand Mixer
Mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Remove dough from mixer and place onto a lightly floured work surface.
Rising
By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
cooking spray
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
Forming Loaves
Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.
On a clean work surface, gently stretch and press one piece of dough into a rectangle about 10 to 12 inches long and 7 to 9 inches wide. Starting on one of the long edges, fold in the top left and top right corners towards the center to created two diagonal corners. Using the now shorter top side, roll the dough towards you, turning it until it's tight, to form a 10 to 12 inch log. Repeat with remaining half of dough.
2 tablespoons semolina
Sprinkle a baking sheet or pizza peel generously with semolina. Place loaf on top and cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.
Preheat oven to 425°F with a baking stone or baking sheet on the middle rack.
Baking
Once doubled in size, remove plastic wrap. Using a serrated knife or scoring lame, cut three diagonal grooves into the top of each loaf. Slide loaves carefully onto preheated baking stone. Bake at 425°F until the bread becomes golden brown and an instant-read thermometer inserted at angle into the center reads 190°F, about 35 to 40 minutes.
Remove from oven and place on a wire rack. Let cool completely and slice.
From MakeBetterFood.com. . (makebetterfood.com/recipes/italian-bread/). Adapted from King Arthur Flour.
In a large mixing bowl, combine flour, semolina, instant yeast, salt, and sugar. Mix with a dough whisk or wooden spoon until combined.
In a small bowl, mix together water, milk, and olive oil.
Add about half of the wet ingredients to the flour mixture. Stir with a dough whisk or wooden spoon until fully incorporated. Add remaining wet ingredients and stir until fully incorporated and a rough dough forms.
Turn out onto a clean work surface and knead by hand until dough is smooth and satiny, about 8 to 10 minutes.
Mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Remove dough from mixer and place onto a lightly floured work surface.
By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.
On a clean work surface, gently stretch and press one piece of dough into a rectangle about 10 to 12 inches long and 7 to 9 inches wide. Starting on one of the long edges, fold in the top left and top right corners towards the center to created two diagonal corners. Using the now shorter top side, roll the dough towards you, turning it until it's tight, to form a 10 to 12 inch log. Repeat with remaining half of dough.
Sprinkle a baking sheet or pizza peel generously with semolina. Place loaf on top and cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.
Preheat oven to 425°F with a baking stone or baking sheet on the middle rack.
Once doubled in size, remove plastic wrap. Using a serrated knife or scoring lame, cut three diagonal grooves into the top of each loaf. Slide loaves carefully onto preheated baking stone. Bake at 425°F until the bread becomes golden brown and an instant-read thermometer inserted at angle into the center reads 190°F, about 35 to 40 minutes.
Remove from oven and place on a wire rack. Let cool completely and slice.
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