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Side Dish
Lean Italian Bread


Lean Italian Bread This recipe was featured on
"You're the Chef" episode #712.
Buy this episode from WVIA.
Yield: two loaves

Ingredients:

1 1/2 c. water, warm
2 each pkgs. dry yeast
5 c. all-purpose or bread flour
1 Tbsp. virgin olive oil
1 tsp. salt



Procedure:
Combine the yeast and water in a mixing bowl and let the yeast begin to grow for 5 minutes.

Add the flour, olive oil and then the salt. Mixing by hand or on speed one of your electric mixer, knead the dough until it is smooth and elastic.

Lightly oil a bowl, put the bread in and cover it with plastic wrap. Allow the bread to double in size.

Punch down the dough, removing all of the air.

Cut the dough into 2 equal pieces.

Shape the pieces of dough into round, smooth balls.

Flatten the dough and tug it into a rectangle.

Roll up the dough and pinch the bottom seam together.

Place the bread seam-side down on a baking tray. Brush with egg wash. Place in a warm part of your kitchen and allow the loaves to double in size.

Place the loaves into the oven and bake at 375 for about 30 minutes or until the loaf is browned and hollow when tapped.