Italian Bread, with Herb, Garlic, & Olive Oil Crus
Category
Breakfast - Brunch
Sub
Category
None
Ingredients
1 and 1/2 tsp. instant yeast
3 cups warm water
1 Tbsp. kosher salt
2 cups high quality bread flour
4 to 5 cups unbleached All-Purpose flour
Cornmeal
To brush on top of the raw and baked loaves-
1/3 cup olive oil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/4 tsp. kosher
1 clove garlic, peeled and finely minced
Instructions
1. In a bowl with the 3 cups warm water, dissolve 1 Tbsp. kosher salt.
Pour this into a large mixer bowl.
Add the instant yeast, 2 cups of bread flour, and 3 cups of AP flour
into the bowl. Using the paddle attachment, mix on low speed for a
couple of minutes to combine.
On low speed, add in 1 to 2 more cups of the AP flour gradually,
about 1/2 a cup at a time. Keep mixing until a cohesive dough begins
to form, about 4 minutes.
2. Once the dough is relatively smooth, place it into a large bowl
that's been sprayed with vegetable spray, lightly oiled, or greased.
Turn the dough over completely in the bowl, just once, so the bottom
and top of the dough are both lightly coated.
Let the dough rise until it's doubled in bulk. This will probably take at
least an hour.
3. knead it for 5 more minutes. Divide the dough into 2 equal parts
with a bench scraper or a sharp knife and place both pieces, side by
side, back into the bowl. Turn the dough, as before, to make sure it's
lightly coated. Cover again with sprayed plastic wrap and a dish
towel, and let the dough rise again in a warm spot until doubled; this
may take up to an hour.
shape each dough piece into a neat oblong loaf. Gently lift and place
each shaped loaf onto a baker's peel or a completely flat wooden
cutting board that's been heavily coated with cornmeal. Don't place
them too close together. Cover the loaves, on the board/peel, with
the sprayed plastic wrap and the dish towel. Let them rise one last
time in a warm place, until almost doubled (about 30 minutes).
4. In a small bowl, mix together the olive oil, dried herbs, garlic, and
salt. Have a pastry brush ready. Once the loaves have risen, carefully
score. Brush the loaves with the herb oil, but only use half of it
because you'll need to brush them again a few minutes after they're
baked.
Set temperature to 375 degrees. Don't open the oven again to peek
for at least 15 minutes. Check, baked about 35 minutes in total.
Brush them again with the herb olive oil mixture.
Originally Submitted
4/12/2019
0 Out of 5 from
0 reviews
You can add this Italian Bread, with Herb, Garlic, & Olive Oil Crus recipe to your own private DesktopCookbook.
