Ever hear the third times a charm? Well, believe it—it’s true. This was my third attempt at this bread. The first two were disasters due to simple, stupid mistakes. In the first one I used 2 Tbl of salt instead of 2 tsp. I proofed the second one too warm. I tossed the first one. Not only did it take forever to rise due to the salt retarding the yeast, the salt taste was overwhelming. Plus I forgot the egg wash so the crust was dull and unappealing. The second was proofed in the proofing oven and rose too fast causing splits along the sides and when scored with the lame it flattened but was still ok to use for garlic bread.
The third and successful bake was proofed at room temperature for 15 minutes shorter than the recipe called for, but still doubling the size of the dough. I also activated the yeast for 10 min prior to adding the rest of the ingredients. (Step 1 below.)
Italian Supermarket Bread KAF
• 4 cups (482g) AP Flour
• 2 tablespoons (21g) potato flour or 1/4 cup (21g) dried potato flakes
• 1/4 cup (35g) nonfat dry milk
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons instant yeast
• 1 1/3 cups (301g) lukewarm water
• 3 tablespoons (35g) olive oil
• 1 egg white, beaten with 1 tablespoon water, or substitute Quick Shine
• sesame seeds
- In your stand mixer bowl combine the yeast, sugar and water and allow to rest for 10 minutes
- Add half of the flour and all of the rest of the dough ingredients till cohesive. Add the rest of the
flour mixing between each addition
- Knead the dough for 5 to 8 minutes, until it’s smooth and supple, adding more water or flour as
- Cover the dough and allow it to rise for 1 hour, or until it’s doubled in bulk.
- Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each
piece into a smooth 16″ log. Place the logs into the two wells of a lightly greased Italian bread
pan, cover, and let the loaves rise until very puffy, about 1 hour.
- Brush the loaves with the egg wash (or spray them with Quick Shine), then sprinkle heavily with
sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400°F oven for about 25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven