- Based on this recipe: https://amandascookin.com/italian-bread-recipe/#wprm-recipe-container-25936
- Makes: 1 Loaf
- 1 packet active dry yeast
- 1/4 cup warm water 110F
- 1/4 teaspoon granulated sugar
- 1 cups hot water hot to the touch, not boiling (115-120F)
- 1.5 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1.5 cups wheat flour
- 1-1.5 cups all-purpose flour add more if needed to get to a pliable dough
Instructions
- Dissolve yeast, 1/4 cup warm water (110F), and 1/4 teaspoon granulated sugar in a small bowl.
- In a large bowl or stand mixer, combine 1 cups hot water (115-120F), 1.5 tablespoons granulated sugar, the salt, and the oil. Add 1.5 cups of wheat flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
- Add 1-1.5 cups more white flour and mix until well blended. (At this point your dough will still be quite sticky).
- Kneed dough for 5-10 minutes.
- grease bowl. Put dough into the bowl and flip over so both sides have oil on them. Leave in a bowl, cover with a towel and let rise for 1 hour.
- After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until it's workable.
- Roll out dough on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
- Put on a greased bread pan, sealed side down, and tuck the ends under.
- Cover and let loaf rise for 30 more minutes.
- While loaf is rising, preheat oven to 400 degrees Fahrenheit.
- Bake for 25 – 30 minutes. Mine usually is done by 25 minutes.