Basic Italian Bread

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Yeast Breads

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
51 min
Level:
Intermediate
Yield:
1 large loaf Italian bread

Times:

Prep: 35 min
Inactive Prep: 2 hr 0 min
Cook: 51 min
Total:: 3 hr 26 min

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Ingredients

2 cups water, lukewarm
1 3/4 ounces cake yeast (1/3 cup)
5 3/4 cups bread flour
1 tablespoon dark brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 egg white, lightly beaten
2 tablespoons sesame seeds

Directions

Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

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Comments & Reviews

recipe Basic Italian Bread
null null, null 01-31-2010
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Yeast & Temp. adjustments that work better
Rated: 5 stars out of 5

1st: Just use One packet of regular dry yeast (Trust Me) 2nd: After yeast blooms add brown sugar & Olive Oil to it-Mixes... better that way-I dont have mixer--I kneed by hand for 10 mins 3rd Add salt to the flour (put in 4 teaspoons of italian seasoning if u want to the flour) I use 5 cups-(thats enough) 4th: When u punch it down-Flaten it into a rectangle(long ways straight out from u. Not left to right wide. Then just roll it up. Pinch seam and place seam on bottom 3rd: Do the 475 degree oven temp and water spray as listed 4th: After 3rd spray--put oven to 350 degrees bake for 45 mins. Spin it once half way through otherwise back wall of oven crisps one side too much. If you dont reduce temp the crust will burn before inside is done & u have to take it out too earlyRead more
recipe Basic Italian Bread
null null, null 01-06-2010
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good recipe but need rolling info
Rated: 4 stars out of 5

Hello, I'm a bread newbie, and I don't know exactly how to roll up the dough as described in the recipe. It states... 'flatten dough, roll tightly and seal each seam' and that the result will be an oval. When you flatten the dough, is the starting shape supposed to be a square, and how/when do you 'seal'? I can understand rolling the dough like it were a cake roll but haven't myself seen or done different types of rolling up bread dough and 'sealing' the seams. thanks, charlesRead more
recipe Basic Italian Bread
Jeff Manahawkin, NJ 12-13-2009
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Philly Guy Knows Good Italian Roll Bread
Rated: 4 stars out of 5

This has the makings of good italian bread. I like the easy recipe compared to another web site. The girl that just got an... electric mixer could do this by hand. I saw it called for one so I moved forward and mixed it by hand. No problem,. Don't get caught up on the electic gaggits and you'll do fine. My bread is cooking now so I'll let you know the results. It does smell good. PS you do need Philly water !!Read more
recipe Basic Italian Bread
Cait Sacramento, CA 12-11-2009
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A New Favorite!
Rated: 5 stars out of 5

This is the second loaf of bread I've made since obtaining a stand mixer and I was really excited to make it. I thought my... stand mixer was going to die during the inital mixing period, but it pulled through like a champ and the bread turned out great. I wasn't expecting such a huge loaf (1.5'x6"x6"), but it was so good. The crust was kind of thick, but crunchy in a good way and the inside was soft, just the way I like it. It went perfect with my Spinach and Artichoke dip and I toasted some slices the next night for garlic bread. This is now my favorite bread recipe. Read more
recipe Basic Italian Bread
Vicki Ojai, CA 12-09-2009
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Don't over-bake...
Rated: 4 stars out of 5

I've made this recipe twice, and both times it was over-baked. The third time, I reduced the oven to 400, and reduced the... baking time to 40 minutes. PERFECT!!!Read more
recipe Basic Italian Bread
amber north syracuse, NY 11-24-2009
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Where Can you find Cake Yeast...?
Rated: 5 stars out of 5

I was looking for cake yeast and all i found was the dry east and the bread machine yeast. Can anyone help me? Thank you.