of a good loaf of bread.
Bread in North America is a bland thing, and real bakeries are usually a
thing of the past. In countries like Italy, where food remains a craft,
the humble loaf of bread is celebrated, and that loaf is not the "Italian
bread" of the local supermarket.
Italy is a country that is well known for its grain and bread. Central
Italy, with its Campanian Plain, is the best place for growing wheat in
the Mediterranean World.
Long before pasta came along, a good loaf of bread was the cornerstone of
the Italian diet, and sopping a good dish of seasoned olive oil up with
bread is still a common, simple way to have a quick snack in Italy.
Most Italian bread recipes have olive oil and some form of herbs in them,
so the variety is usually found in the subtleties.
The standard Italian Bread Recipe requires a standard 7-gram package of
yeast, 2 teaspoons salt, 6.5 cups flour, and some olive oil. The yeast and
salt are mixed together in a bowl with about 2.5 cups warm water.
Then the flour is added and thoroughly mixed. Once the dough is made to a
consistent texture, move it to an oiled bowl, and coat the top with oil as
well. Then let it rise. After about half an hour, return to spread flour
across the counter, get out the rolling pin, and start kneading.
Once the dough has been thoroughly kneaded, it can be split in half, and
shaped into a pair of loaves. Put them on an oiled cookie sheet, split the
tops with a knife, and let them sit for another half hour to one hour.
Heat the oven to 375 (Degree)F and bake for 45 minutes. That is all it
takes to make the classic farm-style rustic Italian bread. This is a
recipe that opens itself up to a great deal of improvisation.
It can be bent towards the Italian Summer Bread recipe simply by adding a
quarter cup of grated parmesan cheese, 2 gloves worth of grated garlic,
and 2 tablespoons of chopped basil.
Italian flat bread uses the same basic recipe, with the only changes being
that the yeast is reduced to 1/4 of the package, and the dough is spread
out on the cookie sheets, and not formed into loaves.
These recipes can give an authentic Italian touch to any kitchen, and are
a good introduction to the simple and easy pleasures of home baking.
Once you have baked a loaf of your own Italian bread, take it outside with
a dish of olive oil and a nice bottle of Chianti, and see what you think.
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