Sunday, February 19, 2012

Airy Italian Loaf for BYOB and Magazine Monday

I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my world. Sometimes Southern Living magazine lets me down. I found this magazine recipe in our work break room.

The visual result is quite pleasing..I knead need to try this again.




Or use another recipe. Maybe the recipe wasn't tested. Geesh, remember that BBQ shrimp I made a few years ago from a Southern living recipe? That post is HERE.

This recipe from S.L. turned out OK. But just OK. That is not a ringing endorsement…….maybe it was the rainy weather which effected the rising or the consistency.



Anyhoo……here is the recipe and maybe I will try it again and report back.

Ingredients

1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 cup warm water (100° to 110°)
3 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

These are the directions from the magazine below BUT I used my bread machine to on the dough cycle and finished it off myself baking in the oven. So, for anyone using the machine, I added my wet ingredients first, then dry, then set on Dough cycle.

Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together.

(Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)

Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.

Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife.

Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.

I followed all the steps after the first rise since I do not have a mixer and, again, use the machine to get things started. Never had a loaf come out like this before. Oh well. It tasted good just didn't care for the texture :-)


From Southern Living, OCTOBER 2004


I will be sending this to CreamPuffs in Venice for her roundup of Magazine Monday. And of course to Heather over at Girlichef for the B.Y.O.B roundup.

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9 comments:

Heather @girlichef.com said...

I was gonna say...it definitely LOOKS amazing! Bummer that the texture wasn't what you'd hoped for, though. I'd be willing to give it a go ;). thanks so much for sharing it w/ BYOB this month!

Pierce said...

Thanks Heather, I am definitely going to try it again. Maybe it was something with the low humidity that day. Who knows!

Rita said...

I must say that photos sure makes it look superb. My bombed recipes are never good enough to share.
I know one recipe I made for years; it was my go to; all of a sudden it flopped.
There is something about making bread that the end product is always a surprise and we hope it's a good one.
Rita

Rhonda said...

Bread...one of y nemesis that I still work to conquer!

~~louise~~ said...

I'm with Rhonda on this one. That darn "yeastaphobia of mine...I am considering a bread machine, we'll see...

As far as I can see and "smell", that's one heavenly loaf, Tina!!!

Thanks for sharing...

Marina said...

That is a great loaf. Each time bread comes out a little different: you are dealing with live yeast, they can be under the weather too. I love what I see on the pictures, it is great. Although, I do let my dough proof for several hours, and after I form loaf, yet another hour or two before I set it in the oven. Rye dough I let proof much longer, sometimes overnight.

Joanne said...

Airy italian bread? Hmm sounds odd. But I'll be honest...I love any and all bread, no matter the texture.

Pierce said...

Rita - I have taken to showing my bombed recipes because of my learning experience with them More of a culinary disasters post, haha..but there HAVE been some I trashed they were so bad :-)

Rhonda and Louise - I have been there because I had so many failed attempted at bread making. I have to say, the bread machine has made a difference in that it does the work of the kneading and rising for part one of the process.

Marina, thanks for the tips. Much appreciated. I have not made a rye loaf yet. On the list to try.

Joanne - Right?! It was odd.....I never had a loaf come out this light before. Still good though.,

Le laquet said...

If it wasn't good eating could you make it into dessert? Looks delicious IMO!

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