For some reason I had a craving for Italian Bread. To the best of my knowledge I never made King Arthur Baking’s Supermarket Italian Bread, so it was time to give it a try.
I followed KAF’s (I know it should now be KAB’s, but old dogs and all that…) recipe and made two loaves almost identical both inside and out to what KAF published on their website.
Very nice flavor, good crumb and great crust!
Italian Supermarket Bread
• 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 (I use spray 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 needed.
- 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