Artisan Fluffy Italian Bread
Indulge in the rich, authentic taste of homemade Artisan Fluffy Italian Bread, inspired by a classic recipe from Taste of Home Magazine, crafted by Elsie Palmer. With the perfect blend of crispy crust and a soft, airy interior, this bread is ideal for sandwiches, toasting, or serving with your favorite meals. Thanks to the ease of a KitchenAid Mixer, creating this delightful bread is a breeze. Whether you're a seasoned baker or a newcomer to bread-making, this recipe delivers reliable results that will impress family and friends. Note: Rising and cooling times are not included in the overall preparation time.
12
Servings
120
Calories
5
Ingredients
Ingredients
Active dry yeast
1 (1/4 ounce) package (Dissolved in warm water)
Warm water
2 cups (110 to 115 degrees Fahrenheit)
Sugar
1 teaspoon (Added to the yeast mixture)
Salt
2 teaspoons (Added to the dough mixture)
All-purpose flour
5 1/2 cups (Divided into portions for mixing and kneading)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in 2 cups of warm water (110 to 115 degrees Fahrenheit). Add 1 teaspoon of sugar and let it sit for about 5 minutes, or until frothy. This ensures the yeast is active.
2
Once the yeast is activated, mix in 2 teaspoons of salt and 3 cups of all-purpose flour. Using a KitchenAid Mixer fitted with the paddle attachment, beat the mixture on medium speed for 3 minutes until well combined.
3
Gradually stir in the remaining 2 1/2 cups of flour until a soft dough forms. Turn the dough out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
4
Place the kneaded dough into a greased bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until doubled in size, approximately 1 hour.
5
Once risen, punch down the dough to release excess air. Turn it out onto a floured surface and divide it into two equal portions. Shape each portion into a loaf by flattening it slightly, then folding and rolling it into a loaf shape.
6
Place each shaped loaf seam side down on a greased baking sheet. Cover the loaves with a towel and allow them to rise in a warm place until doubled in size, about 30 minutes.
7
Preheat your oven to 400°F. Once the loaves have risen, use a sharp knife to make four shallow slashes across the top of each loaf. This allows for expansion while baking.
8
Bake the loaves in the preheated oven for 20 to 25 minutes, or until they turn a beautiful golden brown. The internal temperature should register around 190°F for fully baked bread.
9
Remove the loaves from the baking sheet and let them cool on wire racks before slicing. Enjoy the delightful aroma and flavor of your homemade Italian bread!
Nutrition Information
0.5g
Fat
25g
Carbs
3g
Protein
1g
Fiber
0g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Fluffy Italian Bread?
Artisan Fluffy Italian Bread is a homemade bread known for its crispy crust and soft, airy interior, inspired by a recipe from Taste of Home Magazine.
Who created the original inspiration for this recipe?
The recipe was inspired by Elsie Palmer's creation featured in Taste of Home Magazine.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 120 calories.
What type of yeast is required?
The recipe calls for one 1/4 ounce package of active dry yeast.
What is the ideal water temperature for the yeast?
The water should be between 110 and 115 degrees Fahrenheit to properly activate the yeast.
Why is sugar added to the yeast mixture?
A teaspoon of sugar is added to help the yeast activate and become frothy.
How long should the yeast sit to activate?
The yeast mixture should sit for about 5 minutes until it becomes frothy.
What mixer attachment should be used?
A KitchenAid Mixer fitted with a paddle attachment is recommended for the initial mixing phase.
How much flour is used in total?
A total of 5 1/2 cups of all-purpose flour is used throughout the mixing and kneading process.
How long should the initial flour and yeast mixture be beaten?
The mixture should be beaten on medium speed for 3 minutes.
How long do I need to knead the dough?
The dough should be kneaded for 6 to 8 minutes on a floured surface.
What is the desired texture after kneading?
The dough should feel smooth and elastic once properly kneaded.
How long is the first rise?
The first rise takes approximately 1 hour or until the dough has doubled in size.
Where should the dough be placed to rise?
It should be placed in a greased bowl, covered with a towel, in a warm, draft-free area.
What does 'punching down' the dough do?
Punching down the dough releases excess air bubbles that formed during the first rise.
How many loaves does this recipe make?
The recipe makes two equal portions, resulting in two loaves of bread.
How long is the second rise for the shaped loaves?
The shaped loaves should rise for about 30 minutes until doubled in size.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit.
Why do you slash the top of the bread before baking?
Shallow slashes allow the bread to expand properly while baking in the oven.
How long should the bread bake?
The loaves should bake for 20 to 25 minutes until they are golden brown.
What is the internal temperature of a fully baked loaf?
The bread is fully baked when the internal temperature registers around 190 degrees Fahrenheit.
How should the bread be cooled?
The loaves should be removed from the baking sheet and cooled on wire racks before slicing.
How much protein is in each serving?
Each serving contains 3 grams of protein.
What is the fat content per serving?
Each serving contains 0.5 grams of fat.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
Does this bread contain sugar?
The nutritional information lists 0 grams of sugar per serving, as the small amount added is consumed by the yeast.
How much fiber is in each slice?
There is 1 gram of fiber per serving.
What type of flour is best for this recipe?
All-purpose flour is the specified flour for this Italian bread recipe.
Is the preparation time inclusive of rising and cooling?
No, the overall preparation time mentioned does not include the rising and cooling periods.