ITALIAN BREAD

Flaky crust on the outside, soft on the inside, this Italian bread is everything you want homemade bread to be and more.
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Bread
Keyword: Italian sub rolls
Servings: 5

Equipment

  • Stand mixer
  • digital scale
  • mixing bowls
  • proofing Bucket

Ingredients

INGREDIENTS

  • 14 g YEAST ACTIVE, DRY
  • 12 g SYRUP KARO
  • 474 g WATER WARM 110-115°F
  • 600 g FLOUR WHEAT, BREAD
  • 50 g OIL VEGETABLE
  • 12 g SALT

Instructions

METHOD

  • In a large bowl or bowl of a stand mixer, combine yeast, sugar, and warm water. Let stand 5 minutes until yeast is foamy.
  • Add 2 cups (240 g) flour, olive oil and salt. Stir with dough hook on low speed until a shaggy dough forms.
  • increase to speed 2 knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth, and elastic dough forms.
  • Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
  • Heat oven to 400° F. Line a baking sheet with a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, divide into 5 equal pieces then carefully shape into 5 batards/torpedoes Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 minutes until puffy.
  • Use a serrated knife to make a few ¼-inch deep slits in the surface of the loaf. Bake loaf for 20 minutes or until golden brown. Cool completely on a cooling rack before slicing.