Italian Bread Recipe - Top Recipes (2024)

FAQs

What gives Italian bread its unique flavor? ›

This bread is made with a high-hydration dough that is fermented for a long time, which gives it a unique texture and flavour. The dough is typically made with flour, water, salt, and a natural sourdough starter, which is at times yeast.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread.

Grano tenero flours are generally used in Italy to make both bread and pastries. Typo 2 (type 2) flour is high in bran, and still slightly coarse.

Focaccia is ½" to 1" thick with a light crust on the top and bottom. It's often described as "flatbread" or "Italian flat bread," but unlike the flat bread we're used to, it isn't flat at all, but thick and fluffy. The "flat" term in question simply refers to the pan in which it's baked compared to other breads.

Italians don't slather their bread with butter, nor dip it in olive oil and balsamic vinegar. They enjoy it with a light drizzle of olive oil or plain. Resist the urge to dip or ask for butter.

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.

High-heat nonfat milk powder is processed at a higher temperature, which means it has a higher denatured protein content. High-heat milk powder also has a sweeter, slightly more caramelized flavor. The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche.

Can I let dough rise overnight on the counter? ›

Yes! If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.

These dry patches won't stretch during rising to develop an elastic dough, resulting in a dense, squat loaf – not something you want! For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something.

When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.

Focaccia's taste is characterized by its toppings, which are usually various herbs and olive oil. Ideally enjoyed on its own, or perhaps with antipasto or other small bites, focaccia continues to be one of the most popular types of Italian bread for a reason.

Ciabatta. With its hearty and open texture and chewy crust, this rustic Italian bread is perfect with almost any kind of sandwich, but is especially known for its use in paninis. Interesting note: although it seems like an old-world bread, ciabatta is a modern invention—1982, to be exact.