Italian Bread (Soft loaf)

At our house, we like a loaf of soft Italian bread for different kinds of sandwiches, (especially when we have Italian beef sandwiches). It doesn't take long to make a loaf, it's so easy, and it takes so few ingredients. Let me show you how I make it.

You will need:
1 packet of yeast
1 tsp sugar
1 cup warm water (110 - 115 degrees)
2 1/2 cups bread flour, (or all purpose)
2 Tabs olive oil
1 tsp salt

 In a large bowl combine yeast, sugar, and warm water.  Let it sit for about 5 minutes, until it blooms, (becomes foamy).

 Add to the yeast olive oil, and salt, stir in.

Add in the flour, stirring in until completely incorporated.

I like to use bread flour, but you can use all purpose flour.

The dough will come together and become shaggy, (it will pull away from the sides of the bowl).  It will be slightly damp.   Turn out onto a lightly floured work surface and knead the dough for about 10 minutes.

You can add some more flour to the dough as you knead it so that it forms a smooth ball.  You will know your dough is ready when you press a finger into the dough and it springs back.  Place the dough in a lightly greased bowl, cover and allow it to rise until it doubles in size, (about 1 hour), in a warm place.

After 1 hour, this is what your dough will look like.

Place your dough on a work surface, and gently shape it into a 12-inch long batard, (torpedo).

 GENTLY transfer the dough to a parchment lined, (or lightly greased), baking sheet.  Cover the dough, and allow it to rise for 20 minutes.

Turn on the oven to 400 degrees, and allow the oven to preheat, and get nice and hot.

After 20 minutes, use a serrated knife and cut 3 or 4 quarter inch slits in the surface of the dough, (this allows the bread to bake evenly throughout).  Bake the dough for 20 minutes, checking it during the last couple of minutes.

You want your dough to be nice and brown.  I test my bread with an instant-read thermometer to make sure it reads 200 degrees internally when I pull it out of the oven.

Note:  if you would like a crispy exterior, you can spray the exterior of the bread lightly with water after it has been baking in the oven.

Allow the bread to cool completely before slicing.

Notice the nice texture of the bread.  And it tastes wonderful.

Sometimes when I want to add additional flavor inside the bread, I will add 1 teaspoon of Italian Seasoning to the dough when I add the flour.  It gives the bread another level of flavor.

This bread stores very well.

Tonight we are having Italian roast beef sandwiches.  This is just the bread for these sandwiches.  It soaks up the juices from the meat and carries the heartiness of the meat and peppers.

Try this bread at your house.

Enjoy!