Healthy Italian Bread

Italian bread ini selalu ya tak pakai butter, they used olive oil instead. That's the best part, my Mak pun 'sudi' makan sebab she don't like the buttery taste yg kadang-kadang tu agak kuat rasa lemaknya. But I always use Anchor or Tatura butter. For cakes sometimes I used SCS or Golden Churn since ianya dah di declare halal.

Suka tengok choice of Italian bread ni, macam-macam ada. But bread is good if it is eaten fresh from the oven!

This is one that I have tried and its from Christine Darrock from allrecipe.com

Mama D's Italian Bread

3 cups warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 tablespoon active dry yeast

1 tablespoon salt

7 cups all-purpose flour

Directions

Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

I added 1 tsp bread softener(i used Format, i get it from Pastry Pro made from plants and does not contain chemical) and 2 tbsp olive oil according to the blog I followed which she use half of the recipe.

To all my friends and relatives....i would like to wish you have a good polling week! Vote wisely!:)

Source : Mamafami