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Giant Eagle Italian Bread Recipe

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Michele's Woman Cave Italian Bread
Michele's Woman Cave Italian Bread from micheleswomancave.blogspot.com

Description

Giant Eagle Italian Bread is a classic, crusty bread with a soft, chewy interior. It has a slightly tangy flavor and is perfect for making sandwiches or serving with soup. This recipe will teach you how to make your very own Giant Eagle Italian bread at home.

Prep Time

15 minutes

Cook Time

25-30 minutes

Ingredients

  • 1 1/2 cups warm water (110-115°F)
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 cups bread flour
  • 1 egg white, beaten

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon
  • Baking sheet
  • Parchment paper
  • Bread knife

Method

  1. In a large mixing bowl, combine warm water, yeast, sugar, and salt. Stir until the yeast is dissolved.
  2. Add bread flour to the bowl and mix until a dough forms.
  3. Knead the dough on a floured surface for 5-10 minutes or until it becomes smooth and elastic.
  4. Place the dough in a greased bowl and cover it with a towel. Let it rise in a warm place for 1 hour.
  5. Punch down the dough and shape it into a long loaf. Place it on a baking sheet lined with parchment paper.
  6. Preheat your oven to 375°F.
  7. Let the dough rise for another 30 minutes.
  8. Brush the top of the loaf with the beaten egg white.
  9. Bake for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
  10. Remove the bread from the oven and let it cool on a wire rack.

Notes

  • For a more rustic look, slit the top of the bread with a sharp knife before baking.
  • You can also sprinkle the top of the bread with sesame seeds or poppy seeds before baking.
  • Store the bread in an airtight container at room temperature for up to 2 days.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 120
  • Total fat: 0.5g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Total carbohydrates: 24g
  • Dietary fiber: 1g
  • Sugars: 1g
  • Protein: 4g

Recipes FAQ

What is the best flour to use for this recipe?

Bread flour is the best choice for this recipe because it has a higher protein content which will give your bread a chewy texture.

Can I make this recipe without a stand mixer?

Yes, you can mix and knead the dough by hand if you don't have a stand mixer. It will take a bit more effort, but it's definitely doable.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Recipe Tips

  • Make sure the water you use to activate the yeast is warm, but not too hot. If the water is too hot, it can kill the yeast.
  • Kneading the dough is a crucial step in this recipe. It helps to develop the gluten which gives the bread its structure.
  • If you want a really crusty bread, you can place a pan of water in the bottom of your oven while the bread bakes. The steam from the water will help to create a crispy crust.

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