Soft Italian Bread
First I will apologize to all the "foodies" out there who follow me for great recipes and ideas. There hasn't been much cooking at our house for several weeks because of Jeff's poor health, hospital stays, and life in general. Sorry I haven't been able to share more with you but things WILL get better and I WILL be back sharing my favorite summertime specialties with you as soon as I can.
Today however I want to share the easiest, best, soft Italian bread you will every make or eat. It is made with the food processor. You can start this bread two hours before dinner and have hot, soft Italian bread on your table with your meal.
Now we cook:
Shopping List:2 1/4 - 2 3/4 cup all purpose flour
2 tsp sugar
1 tsp salf
1 pkg yeast (1 TBSP)
1 1/2 tsp butter
7/8 cup warm waterStart with making a "sponge". Not Hard... just a fancy name for dissolving yeast, sugar, salt and butter into your warm water (105-110), The water can come from the tap. Warm on your fingers....warmer that baby's bottle but not hot. Remember HOT water kills yeast and your bread will not rise. Not a good thing. If you water is too cold your bread will take much longer to rise so just like Goldilocks....the water must be just right. Use a thermometer if you need to until you get the feel for it!! Let the sponge sit for10-15 minutes until the surface is bubbly (yeast growing and producing gas).
Meanwhile put 2 cups of AP (all purpose) flour in the bowl of your food processor. Pulse for 4 on/off bursts.
Add more flour a little at a time pulsing in between until you have a soft dough.
Remove dough from the food processor bowl.
Let rest on a floured surface for 15 minutes covered.