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Crunchy Homemade Italian Bread
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Mônica Monteiro
@amamaedavez- Ingredients
- Recipe
- 3 1/2 all-purpose flour3 cup
- 1 1/2 of water1 cup
- Organic Dry Yeast1 tablespoon
- Salt2 teaspoon
- Olive oil1 to taste
- In a large bowl, mix the flour with the salt and yeast. Gradually add the water, mixing with a spatula to incorporate.
- Let it rest at room temperature for 10 minutes – this way the flour absorbs the water better. After the 10 minutes of rest, with the spatula, turn and fold the dough over itself, until it has a consistency that is easier to handle.
- Transfer the dough to the countertop and knead for about 15 minutes – fold, knead, stretch and knead again until very smooth, soft and moist. If you prefer, you can knead the dough in the mixer with the hook on low speed.
- Grease a large bowl with oil. Shape the dough into a ball and transfer to the greased bowl. Cover with a dish towel (or film) and leave at room temperature to rise for about 1 hour or until doubled in volume.
- Once the dough has risen, sprinkle some flour on the countertop and knead the dough again for another 5 minutes.
- Shape into a ball again, cover with the dish towel and let the dough rest for another 10 minutes. Meanwhile, separate a large roast and sprinkle with wheat flour.
- On the counter, cut the dough in half with a spatula (or knife) and shape two round loaves. Transfer the buns to the baking sheet seam-side down, cover with a tea towel and let rest for another 30 minutes.
- In the meantime, preheat the oven to 220°C (high temperature) – so the oven will reach the right temperature by the time the bread is rising. After 30 minutes, with the tip of a sharp knife (or utility knife), make 3 parallel cuts on the surface of each homemade Italian bread.
- Sprinkle with water and put in the oven. Bake for about 30 minutes until golden brown. Once they are baked, remove the pan from the oven and carefully transfer the buns to a wire rack. Let cool before cutting.
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