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Topics => Food & Cooking => Topic started by: Pandora on February 07, 2012, 06:11:32 PM

Title: Italian bread making
Post by: Pandora on February 07, 2012, 06:11:32 PM
We've been making and eating a lot of Italian bread, to the exclusion of almost every other kind.  With the two of us at it, it takes 20 minutes to measure, mix, and clean up, leaving the dough ready for the first rise.  

*As soon as the dough doubles in size, it's punched down, separated into two balls and left to double in size yet again.  Once it does so, I punch it down one last time, form into long loaves and leave it on the baking stone to rise one more time.  Split down the middle, brush on melted butter and bake.  We preheat the oven to 450 and lower to 375 after 5 minutes; two giant loaves of lightish bread with a great crust after about 40 minutes.

1 package active dry yeast
1 cup warm water - dissolve the yeast in the water and let sit 5 minutes
2 cups warm water with 1 tablespoon salt dissolved in it
6-7 cups flour  (We use King Arthur flour -- unbleached/unbromated)

Start with 5 cups of flour and mix in the rest of the ingredients; add however much flour you need to get the dough out of the bowl and onto a lightly floured board.  Once the dough is smooth and relatively non-sticky, stop kneading; the more you knead, the stickier it will get and the more flour you'll need. Plop into lightly greased bowl (we use butter) for rising.

As an added bonus, if you double the yeast, after letting the dough rise once, you can punch it down, separate and freeze it for baking another time.  Then, just let it defrost and continue the instructions from *after the first rise.

Title: Re: Italian bread making
Post by: LadyVirginia on February 07, 2012, 06:25:50 PM
I'm baking french bread right now--pretty much the same thing.

We'll be using it for sub sandwiches.  I empty the fridge onto the counter and everyone can make it just how they like.  I'll probably warm up some meatballs for hubby since he'd rather have a meatball sub than a cold sandwich.

Maybe tomorrow will be italian bread.

Title: Re: Italian bread making
Post by: Pandora on February 07, 2012, 06:33:24 PM
The smell alone is .......... nomnomnom.

And one o' these days, I will be trying your cinnamon roll recipe.
Title: Re: Italian bread making
Post by: LadyVirginia on February 07, 2012, 06:37:50 PM
Do you like frosting on your cinn rolls?

I made them over the weekend and the kids voted for frosting.  I can only eat one if frosted--it's so sweet. Not frosted and I can force a second.   ;D
Title: Re: Italian bread making
Post by: Pandora on February 07, 2012, 06:44:58 PM
Do you like frosting on your cinn rolls?

I made them over the weekend and the kids voted for frosting.  I can only eat one if frosted--it's so sweet. Not frosted and I can force a second.   ;D

Not a fan of frosting, as a rule; cake/cupcakes without it are a preference for me. 

Would rather have a little melted butter.  (Not on the cake; on the rolls.)  Or .... have you tried a dab of cream cheese?
Title: Re: Italian bread making
Post by: AmericanPatriot on February 08, 2012, 12:31:15 AM
I glaze them when I make them (cinnamon rolls)
Title: Re: Italian bread making
Post by: LadyVirginia on February 08, 2012, 09:41:38 AM
I usually make the frosting and keep in a jar, letting the kids frost them as they wish. Some are very generous in their portion.   :o

 A little butter is good. :)


Glazing sounds like a good option I'll keep that in mind.

All out of cinnamon and I'm wanting cinn rolls now!

Making the italian bread this morning.
 
Title: Re: Italian bread making
Post by: John Florida on February 08, 2012, 11:21:54 PM
The smell alone is .......... nomnomnom.

And one o' these days, I will be trying your cinnamon roll recipe.

 I  like it hot out of the oven split in half and use extra vigin olive oil all over the inside with a little salt and both red and black pepper and oregano on it.
Title: Re: Italian bread making
Post by: Pandora on February 08, 2012, 11:33:16 PM
The smell alone is .......... nomnomnom.

And one o' these days, I will be trying your cinnamon roll recipe.

 I  like it hot out of the oven split in half and use extra vigin olive oil all over the inside with a little salt and both red and black pepper and oregano on it.

You're another one of those "I like lotsa food on my food" people, arencha?

I like mine out of the oven, sliced, with a cup of coffee or a glass of milk.

Jeez Leweez.
Title: Re: Italian bread making
Post by: John Florida on February 09, 2012, 12:13:49 AM
The smell alone is .......... nomnomnom.

And one o' these days, I will be trying your cinnamon roll recipe.

 I  like it hot out of the oven split in half and use extra vigin olive oil all over the inside with a little salt and both red and black pepper and oregano on it.

You're another one of those "I like lotsa food on my food" people, arencha?

I like mine out of the oven, sliced, with a cup of coffee or a glass of milk.

Jeez Leweez.


 BORING!  I also like it with cheese on the side,peccorino.
Title: Re: Italian bread making
Post by: Pandora on February 09, 2012, 09:19:35 AM
The smell alone is .......... nomnomnom.

And one o' these days, I will be trying your cinnamon roll recipe.

 I  like it hot out of the oven split in half and use extra vigin olive oil all over the inside with a little salt and both red and black pepper and oregano on it.

You're another one of those "I like lotsa food on my food" people, arencha?

I like mine out of the oven, sliced, with a cup of coffee or a glass of milk.

Jeez Leweez.


 BORING!  I also like it with cheese on the side,peccorino.

Yes, BORING.  I yam a boring eater/cook.  At least I can taste the bread, and not oil/pepper/salt/oregano/cheese.   ;D
Title: Re: Italian bread making
Post by: LadyVirginia on February 09, 2012, 09:24:24 AM
What do you think of a little butter on it hot out of the oven, Pan?
Title: Re: Italian bread making
Post by: Pandora on February 09, 2012, 09:33:13 AM
What do you think of a little butter on it hot out of the oven, Pan?

Sounds good.  It wouldn't make the bread better to me, though.  I guess John's right; I like my comestibles BORINGly plain.

Did you make the bread yesterday?
Title: Re: Italian bread making
Post by: LadyVirginia on February 09, 2012, 10:20:18 AM
What do you think of a little butter on it hot out of the oven, Pan?

Sounds good.  It wouldn't make the bread better to me, though.  I guess John's right; I like my comestibles BORINGly plain.

Did you make the bread yesterday?

Nope.  But it's a-rising on the stove top now.  :)
I got up from the computer yesterday to start the bread and a kidlet came in and wanted help with math then the other wanted something and then my mom wanted me to go with her to the library.  And it was late afternoon before I realized I'd been distracted away from some yummy bread for dinner.

I figure the kids will eat the first loaf as a snack and the second will be for dinner.  My husband will be happy.  He likes fresh homemade bread for dinner.

It's so quick to make.  It would take longer to run to the store to get it for dinner.
Title: Re: Italian bread making
Post by: Pandora on February 09, 2012, 10:24:09 AM
Yes; the best laid plans and all that ....    I was supposed to go out to the garage and paint some toe-kick molding (quarter-round) this morning and here I sit, feeling blah, tired and unmotivated.

Enjoy the bread.
Title: Re: Italian bread making
Post by: IronDioPriest on February 09, 2012, 11:24:31 AM
I've never made bread that wasn't made in a bread-making machine. What is "punching down" the dough? Do you literally punch, or is that just a term?
Title: Re: Italian bread making
Post by: Pandora on February 09, 2012, 11:28:59 AM
I've never made bread that wasn't made in a bread-making machine. What is "punching down" the dough? Do you literally punch, or is that just a term?

When the dough rises, it gets a lot of air in it.  "Punching" is just a term for pressing on the dough, forcing the air out, and compacting it again.  (The dough will only rise so much and then it deflates itself, so it's best to get at it before it does so.)  I don't really know the chemistry behind the process; I imagine it relates to the re-activating the yeast.
Title: Re: Italian bread making
Post by: LadyVirginia on February 09, 2012, 05:06:11 PM
The bread is gooood!

Got back from taking the munchkins to the eye doc and they wanted to know what's for dinner.

Hmmm, how about bread?

They wanted a meal with it, dang kids.

Title: Re: Italian bread making
Post by: AmericanPatriot on February 09, 2012, 06:09:01 PM
I've made bread both ways, IDP.
Lot more work but the oven made by hand is much better than bread machine
I just got my bread machine so still figuring it out
Title: Re: Italian bread making
Post by: LadyVirginia on February 09, 2012, 06:22:51 PM
I've had 2 bread machines.  The first one was a huge hiunk of a machine and that thing lasted 12 years or so and I used it almost everyday.

I went a few years with out one and picked up a barely used one for $10 at our church rummage sale.  It was great until it rocked right off the counter.

That was a couple of summers ago.  Haven't bothered to get another.  I'm not much on the kneading of dough so that's all that a bread machine really saved me any way. Though it's handy if it has a timer you can set it to bake later.

I had a recipe once for a bread that took all day to make (there were several pages detailing the steps)--honestly, it wasn't any better than the ones I throw together and don't even knead.
Title: Re: Italian bread making
Post by: IronDioPriest on February 09, 2012, 06:42:19 PM
My mom makes what she calls "crusty-bread" that is so delicious I'd live off it if it wouldn't kill me. It's white, very airy and moist on the inside, and (go figure) golden-brown crusty on the outside. She always cuts at least one of the heels for me. Sooooo nummy.
Title: Re: Italian bread making
Post by: LadyVirginia on June 04, 2012, 03:09:53 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.
Title: Re: Italian bread making
Post by: Pandora on June 04, 2012, 03:16:48 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.

Mmmmmmm ........ I can almost smell it from here.
Title: Re: Italian bread making
Post by: John Florida on June 04, 2012, 08:26:12 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.

Mmmmmmm ........ I can almost smell it from here.

 Can you taste it dipped in fresh sauce?
Title: Re: Italian bread making
Post by: Pandora on June 04, 2012, 08:53:34 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.

Mmmmmmm ........ I can almost smell it from here.

 Can you taste it dipped in fresh sauce?

Can you kiss my ass?
Title: Re: Italian bread making
Post by: John Florida on June 04, 2012, 09:15:29 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.

Mmmmmmm ........ I can almost smell it from here.

 Can you taste it dipped in fresh sauce?

Can you kiss my ass?

 I could.
Title: Re: Italian bread making
Post by: Pandora on June 04, 2012, 09:19:21 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.

Mmmmmmm ........ I can almost smell it from here.

 Can you taste it dipped in fresh sauce?

Can you kiss my ass?

 I could.

No, you can't.  I'm armed with a .38 Nan.

That aside, who luvs ya, baby.
Title: Re: Italian bread making
Post by: Libertas on June 05, 2012, 06:39:48 AM
What's Italian bread without Italian wine?  An incomplete meal that's what!  More wine!

Title: Re: Italian bread making
Post by: John Florida on June 05, 2012, 08:16:27 PM
I'm baking 2 loaves of Pan's Italian bread right now.  I'll be getting major mom points at dinner tonight.

I love making bread on a warm day.  It takes no time at all to rise.

Mmmmmmm ........ I can almost smell it from here.

 Can you taste it dipped in fresh sauce?

Can you kiss my ass?

 I could.

No, you can't.  I'm armed with a .38 Nan.

That aside, who luvs ya, baby.


 ::hat-tip::
Title: Re: Italian bread making
Post by: Pandora on June 08, 2012, 04:24:15 PM
LV, how did your bread turn out?
Title: Re: Italian bread making
Post by: LadyVirginia on June 08, 2012, 06:13:24 PM
LV, how did your bread turn out?

It was good. I made it in two loaf pans so after the initial eating straight out of the oven we made toast the next morning and sandwiches for lunch.  It's so easy--faster than running to the store because I'm out of bread.  I need to get in the habit of making it every week.

I've been trying to remember to put a pot of soup on every morning in the slow cooker.  With two adult children living here and their work schedules, etc and then the younger ones and their sports stuff someone always needs to eat when it's not mealtime. Having fresh bread on hand would be a good thing to go with the soup.
Title: Re: Italian bread making
Post by: John Florida on June 08, 2012, 08:34:42 PM
We've been making and eating a lot of Italian bread, to the exclusion of almost every other kind.  With the two of us at it, it takes 20 minutes to measure, mix, and clean up, leaving the dough ready for the first rise.  

*As soon as the dough doubles in size, it's punched down, separated into two balls and left to double in size yet again.  Once it does so, I punch it down one last time, form into long loaves and leave it on the baking stone to rise one more time.  Split down the middle, brush on melted butter and bake.  We preheat the oven to 450 and lower to 375 after 5 minutes; two giant loaves of lightish bread with a great crust after about 40 minutes.

1 package active dry yeast
1 cup warm water - dissolve the yeast in the water and let sit 5 minutes
2 cups warm water with 1 tablespoon salt dissolved in it
6-7 cups flour  (We use King Arthur flour -- unbleached/unbromated)

Start with 5 cups of flour and mix in the rest of the ingredients; add however much flour you need to get the dough out of the bowl and onto a lightly floured board.  Once the dough is smooth and relatively non-sticky, stop kneading; the more you knead, the stickier it will get and the more flour you'll need. Plop into lightly greased bowl (we use butter) for rising.

As an added bonus, if you double the yeast, after letting the dough rise once, you can punch it down, separate and freeze it for baking another time.  Then, just let it defrost and continue the instructions from *after the first rise.



 My Uncle Mke added olive oil to the dough in his bakery.For this amount of flour a couple of table spoons would do it.
Title: Re: Italian bread making
Post by: Pandora on June 08, 2012, 08:47:27 PM
I'm aware of the option, I just prefer the bread without it.
Title: Re: Italian bread making
Post by: LadyVirginia on August 30, 2012, 10:44:29 AM
Every time I use your recipe, Pan, I think of you.  :)

Made this a couple of nights ago when dinner otherwise was going to be rather boring leftovers.  Kids didn't mind when I put this bread out.  :)
Title: Re: Italian bread making
Post by: Pandora on August 30, 2012, 11:44:29 AM
Every time I use your recipe, Pan, I think of you.  :)

Made this a couple of nights ago when dinner otherwise was going to be rather boring leftovers.  Kids didn't mind when I put this bread out.  :)

So nice, LV; thank you.  I bet you turn out a darned good bread.
Title: Re: Italian bread making
Post by: benb61 on December 19, 2012, 06:37:01 PM
We've been making and eating a lot of Italian bread, to the exclusion of almost every other kind.  With the two of us at it, it takes 20 minutes to measure, mix, and clean up, leaving the dough ready for the first rise.  

*As soon as the dough doubles in size, it's punched down, separated into two balls and left to double in size yet again.  Once it does so, I punch it down one last time, form into long loaves and leave it on the baking stone to rise one more time.  Split down the middle, brush on melted butter and bake.  We preheat the oven to 450 and lower to 375 after 5 minutes; two giant loaves of lightish bread with a great crust after about 40 minutes.

1 package active dry yeast
1 cup warm water - dissolve the yeast in the water and let sit 5 minutes
2 cups warm water with 1 tablespoon salt dissolved in it
6-7 cups flour  (We use King Arthur flour -- unbleached/unbromated)

Start with 5 cups of flour and mix in the rest of the ingredients; add however much flour you need to get the dough out of the bowl and onto a lightly floured board.  Once the dough is smooth and relatively non-sticky, stop kneading; the more you knead, the stickier it will get and the more flour you'll need. Plop into lightly greased bowl (we use butter) for rising.

As an added bonus, if you double the yeast, after letting the dough rise once, you can punch it down, separate and freeze it for baking another time.  Then, just let it defrost and continue the instructions from *after the first rise.

That sounds very simple, I don't have a baking stone would a parchment paper covered cookie sheet be OK?
Title: Re: Italian bread making
Post by: Pandora on December 19, 2012, 08:55:34 PM
Don't see why not.  I've never used parchment paper, so I'd sprinkle some cornmeal on it if there's a chance the bread will stick.  If the purpose of the parchment is to prevent sticking, then I'd say you're good to go.