Mama Ds Italian Bread

This is a basic delicious Italian bread.

Step: 1

Add the sugar and yeast to the warm water and let proof.

Step: 2

Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.

Step: 3

Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)

Step: 4

Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.

Step: 5

Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.

Step: 6

Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

Per Serving: 90 calories; protein 2.6g; carbohydrates 18.8g; fat 0.3g; sodium 194.4mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.