Italian bread, a love story

If you love the aroma of baking Italian bread wafting through your home, then this recipe is just for you. This time I am going to make to loaves for bread, it’s easy to make yet make sure you take time to get the right results.


  • 1 tbsp. sugar
  • 2 tsp. salt
  • 1 package of yeast
  • 650 gram of all-purpose flour
  • 1 tbsp. butter
  • water
  • Olive oil
  • 1 egg white


You will need a fairly large dough bowl or like I do a kneading machine. Start out with mixing sugar, salt, yeast and 250 gram of flour. Then I add the melted butter and about 2.5dl water. Set your dough kneading machine at a low pace, gradually blending the liquid into dry ingredients until it blend like a batter add more water to get it nicely lean. Let it beat for a few minutes, before gradually adding the rest of the flour

When this is done, increase the speed to medium and knead it until smooth and elastic, about 10 minutes, make sure your dough is still sticky a fairly wet to the touch.

Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes for easier shaping.

Grease large cookie sheet; sprinkle with cornmeal. Form your bread. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate 2 – 24 hours.

Preheat oven to 220 degrees Celsius. Remove loaves from fridge, uncover. Let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tbsp. water. Remove loaves from oven, brush with egg, and return to oven, for another 5 min baking.

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