We used the straight dough method as I had described in the yeast rolls post.
Let loaves proof until double in size.
Score on left side of each loaf and place a piece of string that has been soaked in water in the score (this prevents the slash from closing up during baking).
Immediately put in oven at 350 degrees F for 30 minutes or more, until there is at least what looks like a half inch layer of crust.
(I had no idea that italian breads were supposed to have such a thick crust until that day)
Emm....YUM! GIMME GIMME GIMME!!!
We also made Grissini - italian breadsticks, and honestly the grissinis I've had prior to this was all soggy and not crispy so basically quite nasty, so I wasn't excited about it until I tasted this!!! We could add any herbs and cheeses or ingredients we wanted, so I went for rosemary and romano cheese. I'm drooling right now.
1 3/4 ts active dry yeast
1 tbs honey/malt syrup
1 1/4 C warm water
2 tbs olive oil, more for brushing dough
3 3/4 C all purpose unbleached flour
1 1/2 ts salt
2 oz romano cheese
1/4 C dried rosemary
stir yeast, honey into water (warm 110F) and let sit for 10 minutes.
Mix in 2 tbs oil with paddle attachment in mixter, add flour and salt and mix until dough comes together. Change to a dough hook & knead for 3 minutes on low speed.
Finish kneading on a floured bench for 45 seconds.
Then knead in romano cheese and rosemary. Pat into 14 x 4 in rectangle.
Let rest for an hour, covered on floured bench
With pizza cutter, cut dough in half lengthwise, then cut the other way into 1/4 in strips.
Take the ends of each strip and stretch strip till very thin and long. Place on parchment lined baking sheet. You can brush with more olive oil and sprinkle with salt but we thought it was salty enough without the added salt.
Bake in 400 degree oven for 20 minutes.
Next weeks session: Rye breads. I can't wait!!!!!!
I'm So gonna try to make The nieman marcus's chocolate chip cookies this weekend. I must.