Annie’s Eats

It has been nearly a week and a half since I made this bread, but I was determined to get my LiveSTRONG entry posted and then other things got in the way.  However, I HAD to post it because this bread was amazing!  I think this may have been the easiest dough I have ever worked with.  I love that you can make the preferment nearly a day ahead, and that the dough can rise at room temp rather than “in a warm place” as with so many other recipes.  And, oh. my. gosh. did my house smell amazing while this was baking!  I made this to go along with chicken stuffed shells and salad when I had my friends over.  I also wanted to serve a spread that was slightly more exciting than plain old butter, so I found this recipe for garlic butter.  We all loved it and my friend was demanding the recipe immediately!  (Sorry the post took so long, Amanda!)  I think this bread will become a staple when I am entertaining.  It is wonderful! 

Italian Bread
Yield: 2 large 2-lb. loaves 

For the preferment:
1 cup water
1 cup bread or all-purpose unbleached flour
½ tsp. instant yeastFor the dough:
All of the preferment
5 cups bread or all-purpose unbleached flour
½ cup nonfat dry milk
1 tbsp. malt syrup, malt powder, brown sugar or sugar
1 tbsp. salt
2 tsp. instant yeast
1 tbsp. olive oil
2 cups water

Directions:

To start the preferment, mix together the flour, water, and yeast in a small bowl and cover with plastic wrap.  Leave out at room temperature at least 4 hours and as long as 16 hours. 

To make the dough, mix together the preferment, water, olive oil, yeast, salt, malt powder, and dry milk in a bowl with 2 more cups of flour.  Mix thoroughly.  Mix or knead in the rest of the flour a half a cup at a time until you have a slack dough but one that is no longer sticky.  Total mixing time should be in the ballpark of 10 to 15 minutes.  

Place the dough in a well-greased bowl and cover with plastic wrap.  Allow to rise at room temperature until at least doubled in size, approximately 2 hours.  Punch the dough down and let it rise again for half an hour. 

Remove the dough from the bowl and divide it in half.  Shape the dough into a ball or log, cover with a damp towel, and allow it to relax for another 20 minutes.  

Shape the dough into its final shape.  Cover again and allow to rise for another hour until doubled in bulk. 

Meanwhile, preheat the oven and baking stone, if you are using one, to 425°. 

Right before placing the loaves in the oven, brush or spray them lightly with water.  Place them into the oven and bake for 20 minutes before rotating them.  Bake them another 20 to 30 minutes or until the internal temperature of the loaf reads 200°.  Remove from the oven and allow to cool for at least half an hour before serving. 

Garlic Butter
Ingredients:
1 cup butter, softened
1 tbsp. minced garlic
¼ cup grated Parmesan cheese
1½ tsp. garlic salt
1 tsp. Italian seasoning
½ tsp. black pepper
¼ tsp. ground paprikaDirections:
In a small bowl combine all ingredients and mix until smooth.Source: bread from Sugar & Spice, garlic butter from Allrecipes