Basic Italian Bread

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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!!!

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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.

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Yeast Crisis, try this Red Star Yeast link might help.

http://www.redstaryeast.com/lessons/yeast_conversion_table/

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I Have tried many italian bread recipes in the pass, made this last night and it was great. the inner texture was just like it came from the bakery. The crispness was perfect. I did change the last step in the recipe. I used parment paper to let it rise on a second time for 30 min. and then i transferred the dough and parmoent to the stone it was easlier to handle. this bread is outstanding. My husband could not beleived i baked it.

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I can't find cake yeast, so how much active yeast should I use for this recipe?

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I made this recipe with the intention of making hoagie rolls for meatball subs. And this is perfect. I didnt cook for a full 45 minutes, since the loaves were smaller. The rolls came out so good, we ate a whole one before Dinner.

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I made this recipe today & the bread turned out wonderfully! Probably the best homemade Italian bread I've ever made. I split the dough to make one loaf of bread & use the other half for Stromboli. Both were delicious! I will definitely make this again. Mine only took 30 minutes, but that could be because the loaves were smaller. Next time I think I'll mix some Italian seasoning in to make a seasoned loaf.

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First to Lori inBurke, Va., - I think it was too doughy because either your oven was not hot enough or you didn't bake it long enough - try agin - maybe make it into two loaves.

My gourmet group loved this and members said it also makes great toast and French toast. AMN

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I revised this recipe slightly and it still came out better than I thought it would.
I didn't have cake yeast so I compensated - I used 4 1/2 tsps. active dry yeast and put iit into a 4 cup pyrex with warm water to bloom. I then put it into my KA and added regular AP flour instead of bread flour (which I didn't have at the time. I let it rise on the back of my stove with the oven on 250 so the heat of the oven came out the back of my stove. It rose just fine in about 45 min to an hour. I didn't spray it I just coated the dough with the olive oil I had put in the bowl. I didn't add the sesame seeds either. I cut the dough and made it into several rolls and two long italian breads. I also made a braided bread and a regular size Italian bread the first time I made this. I brushed it with the egg white and water mixture. I brushed it after three minutes with the same egg mixture since I didn't have a spray bottle. It came out perfect. I have made this twice and came out consistently perfect both times. I also lowered the temp to 400 degrees. My family loves it! My husband wants me to add cheese next time. He will also buy some dipping oil for this perfect Italian bread!! I'll let you know how it comes out with the cheese. Try this recipe.

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I am such a non-baker but have always tried unsuccessfully to bake an Italian loaf that I just had to try again with this recipe. I did not have the yeast cake so I used 1/3 cup of the dry yeast. You would have thought I would have a mess on my hands but the yeast (though kept in the frig was expired by a couple of months. Anyway, this bread is FANTASTIC!!! My husband who is a bread snob from Italy could not believe how fantastic it was. It was so easy too so apparently you don't have to be exact on how much yeast you use! LOL