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Italian Bread Recipe

Looking for an easy Italian Bread recipe? Learn how to make Italian Bread using healthy ingredients.


Submitted by mbieker1

Makes 8 servings



Courtesy Southern Living: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000701035 -Multiply by 1.02 to get nutrition.

Recipe Ingredients for Italian Bread

1/4 ounce active dry yeast
1 teaspoon sugar
1 cup warm water (100 to 110)
357 grams bread flour (2 to 3 cups, actually)
2 tablespoons olive oil
1 teaspoon salt

Recipe Directions for Italian Bread

  1. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)

  2. Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.

  3. Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)

  4. Bake at 400 for 16 minutes or until golden brown. Cool on a wire rack.

  5. Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475 for 12 to 15 minutes or until golden brown.

  6. Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475 for 20 to 25 minutes.

Categories

Breads, Side Dish, Italian, Bake

Nutrition Facts
Serving Size 79.8g
Amount Per Serving
Calories
183
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
292mg
12%
Potassium
182mg
5%
Total Carbohydrates
32.1g
11%
Dietary Fiber
4.7g
19%
Sugars
2.0g
Protein
6.3g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
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