Name: Italian Bread – FK Prael
Ingredients: 1 tsp Active Dry Yeast; 1 tsp Sugar; ½ tsp Honey; 1 cup Warm Water; 3 cups White Flour; 2 tbsp Olive Oil; 1 tsp Salt

AuthorSamuel Dietzmann

I was looking for a simple Italian batard recipe, and stumbled across this. It needed a little tuning up, but works brilliantly. The original notes say it can also be used for focaccia or pizza crust.

Note - this makes 1 loaf. I usually do a double batch, and make 2.

[cooked-sharing]

Yields1 Serving

1 tsp Active Dry Yeast

1 tsp Sugar

½ tsp Honey

1 cup Warm Water

3 cups White Flour

2 tbsp Olive Oil

1 tsp Salt

Combine yeast, sugar, water, and honey in a bowl, and let stand 15 minutes for the yeast to bloom.

Add 2 cups flour, oil, and salt to the bowl, and beat with an electric mixer using a dough hook, about 2 minutes.

Gradually add the third cup of flour, working it into the bowl. (Note - when enough flour has been added, the dough will look soft and smooth, not wet and sticky).

Increase speed, and beat for 2-3 minutes.

Cover bowl with plastic wrap and let stand in a warm place for 45 minutes or until at least doubled in bulk.. I have used an oven set to low (170F) with great success. At the end, punch down lightly and let stand for 10 minutes.

Turn the dough onto a lightly floured surface. Shape the dough into a 12” loaf, and place on a lined or lightly greased baking pan. Cut 3-4 slits across the top of the loaf with a sharp knife (the slits release interior steam and prevent the loaf from blowing out on the side).

Bake at 400F for 20 minutes or until golden brown. Take out and cool on a wire rack.

Ingredients