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content/italian-bread.md

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+---
+title: "Italian Bread"
+date: 2021-04-06
+tags: ['bread', 'italian', 'fasting']
+---
+
+- ⏲️ Prep time: 2.5 - 3.25 hr
+- 🍳 Cook time: 25-30 min
+
+## Ingredients
+
+- 600g or 5 cups bread flour (or all-purpose if not available)
+- 1 packet (appr. 2 1/4 tsp or 7g) active dry yeast
+- olive oil for greasing
+
+## Directions
+
+1. Follow directions on the packet to activate yeast in a bowl large enough for mixing the dough
+2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the yeast)
+3. Optionally add 12g or 2 tsp salt (Unsalted bread is normal in Central Italy, but it's an acquired taste)
+3. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are no wet or dry pockets in the dough.
+4. Cover and let rest for 15 minutes.
+5. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size.
+6. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom.
+7. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled in size.
+8. Make sure the oven is preheated to 200°C (400°F) before the resting period is over.
+9. Score the loaves and place the baking sheet in the oven.
+10. Bake for 25-30 minutes.
+11. Let cool for 15 minutes before serving.
+
+## Contribution
+
+- km3000