The original MTNMAMA

Friday, June 15, 2012

Soft Italian Bread

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 the liquid sponge to the bowl. Process for 4 more bursts on/off

Add more flour a little at a time pulsing in between until you have a soft dough.

Process for 45 seconds.

Remove dough from the food processor bowl.

Let rest on a floured surface for 15 minutes covered.

I use an inverted mixing bowl to cover the dough ball.
After rest roll the dough out to a 15x12 rectangle and roll up along the long side.
Place on greased cookie sheet that has been sprinkled with cornmeal. I used my French Bread cradles from Williams Sonoma. They help the loaves to keep their shape when rising and baking and don't spread out as much.

Let rise till doubled about 1 hour.
Grease top with olive oil and slash before baking.

Preheat oven to 350 degrees.
Place in preheated oven and bake for 20 minutes

If using a French bread or baguette pan remove loaf after 15 minutes of baking and place on baking stone to crisp the bottom of the loaf.

Bake for 5 minutes more till crust is browned and crisp.

Remove to cooling rack. Slice on diagonal and ENJOY!!! This bread is great with butter and a smear of roasted garlic!! YUM! YUM!! Good by itself or with a pasta meal!!! Great grilled or toasted for bruchetta!!

Happy Trails,

Mtn Mama



  1. This came out wonderfully! It ended up being a little flat but it was delicious! Thanks for the recipe!

    1. Erin,
      So glad you made and liked the bread. It is an old favorite of mine. My girls loved it going up so it is near and dear to my heart!! Are you a breadmaker? That would make us kindred souls!!! I am gearing up for a great big "Fall Cooking Season". Hope you join me and cook along!!
      Mtn Mama

  2. can I use Bob's Red Mill flour don't want to use white flour, and I don't have a processer can I use my standing mixer?


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