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My review
Mama D's Italian Bread
Christine Darrock
"This is a basic delicious Italian bread."
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Ingredients
2 h 50 m servings 90Original recipe yields 36 servings (3 loaves)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 471560 Ratings
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Most helpful positive review
6/27/2005
I really like this bread I gave it 5 stars for taste but I'm giving it 3 stars for the directions. I found I had to find my own way through the directions, it states cook time 1 hour, I found t...
Most helpful critical review
3/9/2003
What did I do wrong? I am not a novice at baking bread, have been making different breads for quite some time,but I had a problem with this recipe. When I shaped into "footballs", and let them...
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Newest
6/27/2005
I really like this bread I gave it 5 stars for taste but I'm giving it 3 stars for the directions. I found I had to find my own way through the directions, it states cook time 1 hour, I found t...
4/9/2006
Good recipe, works well if you add a little italian seasonings in with the ingredients. As a culinary student I've tried and failed with bread many times before getting some decent results. ...
5/2/2008
OHMYGOD. YUM. Keep in mind that less handling after rising has started, the better the flavor. My first loaf was good, but after I read up a bit on proper dough handling, the flavor increased ...
2/20/2003
This bread is fabulous-o. I make bread a lot. For those of you who have read the other complaints about a sticky bread, this is the deal. The flour for a bread recipe is always a variable. D...
6/7/2002
This bread was delicious the first time I made it, but novice bread-makers should be warned: this dough is very sticky and hard to work with if you use anything close to the amount of flour list...
10/26/2009
Bread gets 5+..directions get a 2. This appears to be written for "bakers", which I am not. Here's some info the non-bakers might find helpful! PROOFING YEAST: put water, sugar in bowl. Sprinkl...
3/9/2003
What did I do wrong? I am not a novice at baking bread, have been making different breads for quite some time,but I had a problem with this recipe. When I shaped into "footballs", and let them...
7/4/2000
The taste and texture of this bread is great. I dusted it with a little flour right before putting it in the oven, and put a pan of water in the oven instead of misting it. It came out crusty ...
12/14/2005
This is the second time I made this bread and I thought I'd try making half the batch into rolls. I pulled off chunks of the dough, lightly rolled it in my palms to make it smooth, let rise as ...