Wednesday, October 08, 2008

Bread of the Week
--Italian Bread

Italian Bread
Great Bread Machine Recipes Copyright 1992

For 1 lb loaf:
1 teaspoon active dry yeast
2 cups bread flour
1 teaspoon salt
5 ounces warm water
4 teaspoons olive oil

For 1 1/2 lb loaf:
1 1/2 teaspoons active dry yeast
3 cups bread flour
1 ½ teaspoons salt
1 cup warm water
2 T olive oil

Load ingredients per your bread machine's instructions. Use French bread setting if your machine has one.

This was a plain bread this week. I made it to go along with the Baked Ziti. I actually used it for garlic bread which wasn't very good since I was too lazy to dig out fresh garlic (I used garlic powder) and I went too light on the butter. I preferred the bread plain. I thought it would be great to make a loaf of this to use to make panzanella (bread salad).

I used the light setting on my bread machine. The top of the loaf had no color at all. I was just experimenting. I used the French bread setting too, as the recipe suggested.

It was good (and cheap to make), although not like the Italian bread I remember growing up. You could always pick up a loaf of Italian bread (in the paper sleeve) in the small local grocery store on our block. I might be lucky to find something similar in my grocery store bakery but I can't count on it. They don't offer the same breads every day which is a real pain when you go in there for something particular that you need right away.

Question of the Day: How do you make garlic bread?


Anonymous said...

Slice a French loaf. Put a glob of butter on each piece, then garlic powder, mix and spread. Lay each piece flat on sheet and heat. DH doesn't like the garlic, so I differentiate by sprinkling dried parsley on his.

Love your new border!


Wanda said...

Ditto everything Jan said! Love the new look! Oh, and I spread the butter before I sprinkle the garlic powder.