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Ingredientes
- 1 1/4 c. Water
- 1 1/2 tsp Salt (1 1/2 to 2) ( I use the 1 1/2 - but the orig. recipe used 2)
- 2 tsp Extra Virgin Extra virgin olive oil
- 3 1/4 c. King Arthur Bread Machine Flour
- 1/4 c. King Arthur Italian Bread Improver
- 2 tsp Fleischmann's Instant Yeast
Direcciones
- Place ingredients in your breadmaker according to manufacturer's suggestions.
- Select the dough cycle.
- When finished, place the dough on lightly floured board. Punch down. Flatten out slightly, and with wet hands, pat water on the top of the dough.
- Dry your hands, and roll the dough in a jelly roll fashion. Place the dough on a floured peel, or possibly directly onto a heavy, dark, baking sheet. Let rise 35-40 mins.
- Preheat oven to 350. Bake at 350 for about 20 mins. I have a stone, so after 20 mins, I remove bread from the pan, and place it on the stone for about 5 mins, to crisp the bottom.
- I've also used this recipe in the KitchenAid. It turned out pretty close to the same, but required more attention than the breadmaker.
- NOTES : I have KA's Italian bread improver, and I love it. Since I began using it about 6 months ago, my Italian bread turns out much better. The inside is slightly denser, with a chewier texture, and the crust is not thick and tough anymore. It's thinner and has a good crunch/crisp to it. Oh yes, and it stays fresh a good two or possibly three days longer!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 322g | |
| Calories 103 | |
| Calories from Fat 83 | 81% |
| Total Fat 9.37g | 12% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3504mg | 146% |
| Potassium 161mg | 5% |
| Total Carbs 3.06g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.0g | 0% |
| Protein 3.06g | 5% |
