Saturday, January 8, 2011

PANE ITALIANO


 In a large mixing bowl soften 2 packages active dry yeast in 1/2 cup of warm water, leave it for a few minutes.Stir in 2 cups of flour, 2 cups of warm water, beat well, add 1 tablespoon of salt, then stir in 4 1/2 cups of the remaining flour, 1/2 cup at a time, then add 3/4 cup of flour if needed (the dough should be stiffer than ordinary bread. Place the dough in a lightly greased bowl turning once to grease surface, and let it rise in warm place for 1 1/2 hours. Punch down, let it rise for another hour.

 divide in half and form each part into a ball 
 place on a baking sheet sprinkled with corn meal (gives crunchy bottom crust)
 add 1 tablespoon of water to one egg white, lightly beaten, brush over the top and sides of loaves
with sharp knife score loaves with 4 shallow cuts, then make 4 crosswise cuts
(I did a mistake here the cuts were a little deep, they must be shallow)

 let it rise for another 1 1/2 hours, brush again with egg-white mixture. 
Place a large shallow pan in the lower rack of the oven filled with boiling water while baking 
(this makes crust crisper)

bake it in preheated oven at 400 F for 15 minutes
(it is really very delicious crispy very good 
YUMMMY!! 

3 comments:

Foley said...

The Pane Italiano was very delicious! It was crispy on the outside and soft on the inside. We dipped it in olive oil with grated Tuscano creamy parmesan cheese and it was really yummy!
Keep baking Foley!! I love it!!
Suma:)

Anonymous said...

yumyum, i'am so proud of u dr. am sure it tastes soooooooooooo good. hoda:)

Pamela said...

I love how you make the steps so clear and easy to understand. All your bread looks delicious and light. I often have trouble with my bread being too dense, or lacking a uniform look. I am going to follow your instructions and will let you know the end results.