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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
dough
4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons potato flour, or 1/4 cup dried potato flakes
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 1/2 teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast or 1 package
1 1/3 cups lukewarm water
3 tablespoons olive oil
topping
1 egg white beaten with 1 tablespoon water; or substitute Quick Shine
sesame seeds
1) In a large bowl, mix the warm water, sugar, salt, olive oil with yeast and stir together. Let set for about 15 min.Add flour, dry milk, potato and a cup of flour and beat with bread dough hooks adding a little flour at a time. When most of flour is added turn out and knead about 5 min until it's smooth and supple, adding more water or flour as needed.
2) Cover the dough and allow it to rise for 1 hour, or until it's doubled in bulk.
3) Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16" log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour.
4) Brush the loaves with the egg wash then sprinkle heavily with sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400°F oven for about 20 -25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven
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Italian Bread King Arthur Recipe
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
dough
4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons potato flour, or 1/4 cup dried potato flakes
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 1/2 teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast or 1 package
1 1/3 cups lukewarm water
3 tablespoons olive oil
topping
1 egg white beaten with 1 tablespoon water; or substitute Quick Shine
sesame seeds
1) In a large bowl, mix the warm water, sugar, salt, olive oil with yeast and stir together. Let set for about 15 min.Add flour, dry milk, potato and a cup of flour and beat with bread dough hooks adding a little flour at a time. When most of flour is added turn out and knead about 5 min until it's smooth and supple, adding more water or flour as needed.
2) Cover the dough and allow it to rise for 1 hour, or until it's doubled in bulk.
3) Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16" log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour.
4) Brush the loaves with the egg wash then sprinkle heavily with sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400°F oven for about 20 -25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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