pane italiano

How To Make pane italiano

• 1

  Place the water and active dry yeast in the mixing bowl. Let sit for 5 minutes.
• 2

  Add the flour and salt. KNEAD for a few minutes until the dough is elastic and not sticky.
• 3

  Allow dough to rest for 45 minutes covered in the mixing bowl.
• 4

  Shape the dough into a long loaf or round ball and place on a parchment lined baking sheet.
• 5

  Let rise in a warm oven for 45 minutes.
• 6

  Preheat oven to 400 degrees. Once the oven is to temperature slash the dough on top with a sharp knife and lightly dust with flour. (I also added a sprinkle of kosher salt to the top.)
• 7

  Bake for 30 minutes, turning the pan around at the fifteen minute mark. Bake until browned and bread sounds hollow when tapped. For a 1 1/2 pound loaf you will need: 3 cups flour, 9 ounces warm water, 1 1/2 teaspoons active dry yeast and 1 1/2 teaspoons salt. For an automatic bread machine: Place everything in the bread pan in order suggested in your ABM manual.
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