Italian Bread

VIDEO LINK:  https://youtu.be/1cOZFenPJUk

Yields: 2 loaves     Prep time: 2 hours      Cook time: 30 minutes

Ingredients:

•2 & ½ cups of Bread Flour 

•1 tsp. of salt 

•2 tbsp. of olive oil 

•1 cup of lukewarm water

 •1 tbsp. of dried yeast • •1 egg 

•1 tbsp. of semolina flour 

• 1 tbsp. of sesame seeds (optional)

Instructions: 

1. Activate Yeast: In a small bowl, dissolve yeast in ¼ cup of lukewarm water. Stir in olive oil. 

2. Combine Dry Ingredients: In a large bowl, whisk together flour and salt. 

3. Add Wet Ingredients: Gradually pour the yeast mixture into the flour mixture, stirring constantly. 

4. Gradually Add Water: Slowly add ¾ cup of water to the dough, mixing continuously until a cohesive dough forms. 

5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. 

6. First Rise: Shape the dough into a ball and place it in a lightly floured bowl. Cover the bowl with plastic wrap or a damp cloth and allow the dough to rise in a warm, draft-free place for 1 hour, or until doubled in size. 

7. Shape the Loaves: Remove the dough from the bowl and divide it in half. Shape each half into a loaf. 

8. Second Rise: Line a baking sheet with parchment paper and sprinkle it lightly with semolina flour. Place the loaves on the prepared sheet pan, cover loosely with plastic wrap or a damp cloth, and allow them to rise for 30-45 minutes, or until slightly puffy.

9. Prepare for Baking: Make shallow cuts across the top of each loaf using a sharp knife. Brush the loaves lightly with beaten egg. Sprinkle with sesame seeds, if desired. 

10. Bake the Bread: Preheat your oven to 410°F (210°C). Bake the loaves for 25-30 minutes, or until golden brown and sound hollow when tapped. 

11. Cool and Serve: Remove the loaves from the oven and allow them to cool on a wire rack for at least 30 minutes before slicing and enjoying.