It’s another bitter cold day here in NY. Lots of snow outside, but the house is warm, with a pot roast cooking and my husband watching football 
I was trying to decide what would go perfectly with our pot roast, potatoes, and veggies, and all I could think of was a loaf of fresh, home-made Italian Bread! It’s one of my favorite things, and it is so scrumptious right out of the oven.
So many people avoid making their own bread because it sounds so time intensive. And that’s what I always thought until recently. I started baking bread and loving it. I mix it up and let it rise while I do other things. Then stick it in the oven and its ready with dinner! Its also so much better for you than store-bought breads that add all the high-fructose corn syrup, etc.
Here’s how I made a basic Italian Bread. If you prefer whole-wheat, just substitute about half of the regular flour with whole wheat flour.
1 1/8 c. warm water
1 1/2 tsp yeast
1 Tbs brown sugar
Combine in mixing bowl; let proof for 3-5 minutes.
1 1/2 Tbs. oil
1 egg
1 1/2 tsp salt
2 c. unbleached flour (may substitute some with whole wheat)
Add and mix.
1 cup bread flour, or as needed.
Add additional flour until bowl comes clean. Knead on speed #2 (if using a KitchenAid) for 2 more minutes, or knead until right texture is achieved.
Don’t let it rise! Roll it out with a rolling pin to about a 12″ x 15″ rectangle. Then roll up, starting at the 15″ side.
Cornmeal
Springkle on baking sheet that has been sprayed with cooking spray. Place dough on baking sheet, seam side down.
1 egg, beaten
1 Tbs water
Combine; brush over bread and let rise (about 1 1/2 hours)
Make 4 cuts about 1/4 inch deep diagonally across the top of the loaf. Bake at 375 for 25 to 30 minutes, or until golden.
Pretty soon your house will be smelling like fresh homemade bread and your family with think they flew to Italy! Enjoy!
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