This video shows you step-by-step on how to make Italian bread from scratch.
Italian bread
2 cups lukewarm water around 100°F
1 tablespoon active dry yeast
5 cups bread flour
1 tablespoon sugar
2 tablespoons vegetable oil
2½ teaspoons salt
1 egg white lightly beaten
1 tablespoon sesame seeds
Directions
Stir the yeast into ½ cup of the warm water with sugar. Let bloom for 10 minutes until foamy
Combine 5 cups flour and salt in the bowl and whisk together. In a stand mixer, add flour, yeast mixture, remaining water, and oil. Using a dough hook attachment, mix on the lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed, up to an additional ¾ cup. Knead on low speed (2 on a KitchenAid) for 8 minutes. Transfer dough to a lightly floured surface and knead by hand for 2 minutes
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1½ hours or until doubled in size. I use the inside of my oven (not turned on)
Remove the plastic wrap, punch down and flatten. Place on a floured surface and shape into a loaf shape. Transfer to a baking pan and allow to rise a second time until double in size 30-45 minutes
Preheat oven 425 and Place a metal baking pan on the lowest rack.
Once the dough is doubled in size, brush the dough with the egg wash and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough at an angle
Just prior to placing the bread in the oven, pour 1 cup of water into the metal pan you placed on the bottom rack of the oven. Then bake bread.
Bake the dough until golden brown and a hollow thud is heard when tapping the bread (it should register at least 195 degrees F on a thermometer), about 30 to 40 minutes. Allow the bread to cool before slicing.
