Soft Italian Bread

My family LOVES this recipe.  It is my kids favorite because it is so soft and so pretty.   Whenever we have any type of Italian dish, this is the bread I serve to go with it.

The recipe can either be divided in half to make 2 baguette sizes loaves or divided into three pieces and braided into one large loaf.

The egg wash guarantees a beautifully browned loaf, but it can sometimes look very brown before it is done.  I always bake this the full amount of time given, regardless of what it looks like on the outside.  

There is one ingredient that you may not have on hand: the dry milk powder.  It’s available in the baking sections of most grocery stores and is very inexpensive, or it can be ordered from King Arthur flour.

This is one of those recipes where bread flour or all purpose will both work fine.  Bread flour will yield a slightly chewier loaf, all purpose will be slightly softer.

Ingredients:

For the bread dough:

-3 cups bread flour

-1 cup of water

-2 tablespoons olive oil

-2 tablespoon dry powdered milk 

-1 1/4 teaspoons salt

-1 teaspoon sugar

-2 1/4 teaspoons yeast (SAF instant)

For topping the dough:

-1 beaten egg

-1 tablespoon sesame seeds

Directions:

1.  Add all ingredients to a bowl or bread machine bucket, and knead until very smooth.  The dough should completely clear the sides of the bowl, and not seem wet or sticky.  Allow to rise in a warm place until doubled in bulk.
2. Divide risen dough into two or three equal pieces (depending on whether you are making baguettes or braids) and roll gently into 10 inch logs.  Allow them to rest, covered in greased plastic wrap, about 15 minutes or so.  This will make them easier to work with.
3. Pull them out a bit longer, to about 18 inches long.  Then begin your braid, or simply shape your loaves. 
4. Place the loaf on a baking sheet either prepared with parchment or sprayed with cooking spray.  Brush the loaf with the beaten egg.  Sprinkle sesame seeds on top, pressing to help them stick.
5. Cover the loaf with greased plastic wrap and allow to rise.  Part of the way through the rising time, preheat the oven to 400 degrees.
6. Bake in 400 degree oven for 20 minutes for baguettes, or 30 minutes for the braid..  
7. Cool on a wire rack before slicing.

Extremely awkward video tutorial:

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Super Soft Italian Bread

Makes 1 large or 2 smaller loaves

• Author: Katie from Heart’s Content Farmhouse

Ingredients

FOR THE BREAD DOUGH:

• -3 cups bread flour
• -1 cup of water
• -2 tablespoons olive oil
• -2 tablespoon dry powdered milk
• -1 1/4 teaspoons salt
• -1 teaspoon sugar
• -2 1/4 teaspoons yeast (SAF instant)

FOR TOPPING THE DOUGH:

• -1 beaten egg
• -1 tablespoon sesame seeds

Instructions

1. Add all ingredients to a bowl or bread machine bucket, and knead until very smooth.  The dough should completely clear the sides of the bowl, and not seem wet or sticky.  Allow to rise in a warm place until doubled in bulk.
2. Divide risen dough into two or three equal pieces (depending on whether you are making baguettes or braids) and roll gently into 10 inch logs.  Allow them to rest, covered in greased plastic wrap, about 15 minutes or so.  This will make them easier to work with.
3. Pull them out a bit longer, to about 18 inches long.  Then begin your braid, or simply shape your loaves.
4. Place the loaf on a baking sheet either prepared with parchment or sprayed with cooking spray.  Brush the loaf with the beaten egg.  Sprinkle sesame seeds on top, pressing to help them stick.
5. Cover the loaf with greased plastic wrap and allow to rise.  Part of the way through the rising time, preheat the oven to 400 degrees.
6. Bake in 400 degree oven for 20 minutes for baguettes, or 30 minutes for the braid..
7. Cool on a wire rack before slicing.

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