Description
This crusty Italian bread combines a hearty crust with a fluffy interior, perfect for any meal.
Ingredients
Scale
- 650 grams of bread flour (approximately 5 1/4 cups)
- 1 3/4 cups of warm water (100–110 degrees)
- 1 tablespoon of granulated sugar
- 1 tablespoon of active dry yeast
- 1 tablespoon of softened butter (at room temperature)
- 2 teaspoons of salt
- 1 egg white
- 1 tablespoon of cold water
- 1 tablespoon of extra virgin olive oil
Instructions
- Whisk together the sugar and yeast into the warm water. Let it sit for about 5 minutes until frothy.
- Whisk 4 cups of bread flour with the salt in a large bowl.
- Stir in the yeast mixture and softened butter, forming a soft dough.
- Flour your counter or cutting board and transfer the dough.
- Knead the dough for 5-7 minutes, adding flour if sticky.
- Form into a ball and place it in a greased bowl coated with olive oil.
- Cover with plastic wrap and let rise for 30-40 minutes until doubled.
- Punch down the dough, divide into two, and roll each into a cylinder.
- Grease a baking sheet and place loaves seam side down, covering them for 20 minutes.
- Preheat your oven to 425°F.
- Slice four diagonal marks across each loaf.
- Bake for 20 minutes, then brush with egg wash and bake for another 5-7 minutes until golden brown.
- Cool on a rack for 20 minutes before slicing.
Notes
Make-ahead tips: Prepare the dough ahead and refrigerate overnight. Revive baked bread in a preheated oven for a crispy finish.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg