Easy Tuscan Loaf
Like most of us - I just love the aroma and flavor of fresh baked bread and this recipe has quickly become my go to for a simple, piping hot, loaf. It has the chewy exterior one expects in most Italian breads while maintaining a tender moist interior crumb which is a perfect combination for dipping into your favorite herb infused oil or layering with a nice European butter.
Give it a try... I am confident it will quickly become a your favorite too!!!
Tuscan Loaf Recipe | Yield: approx 1 large loaf
1 packet (7g) Active Dry Yeast
1 1/2 cups (360g) Water
4 cups (480g) Bread Flour
2 teaspoons (2g) Italian Seasoning
1 1/2 teaspoon (7g) Salt
In mixing bowl of stand mixer, bloom yeast by heating water to 105°-110° F. Gently stir in yeast, set aside for 5-10 minutes before using.
In separate bowl combine flour, seasoning and salt. Once yeast has finished blooming, with mixing bowl secured to the stand mixer and fitted with the dough hook attachment, add your flour mixture to your bloomed yeast and begin mixing on low speed until ingredients are combined. Increase speed to medium and knead approximately 7-10 minutes or until a smooth, very soft dough has formed. (Note: dough will remain slightly sticky).
Place the dough in a greased bowl, cover with plastic wrap, and let bulk ferment at room temperature for approximately 1 hour or until it has doubled in size.
Punch down (deflate) the dough. Turn out onto a lightly floured surface and form into a round loaf, long loaf or use loaf pans as pictured. Place on a sheet pan lightly greased or fitted with parchment paper. Lightly cover the loaf with greased plastic wrap and allow to proof at room temperature for 30-45 minutes or until doubled.
Preheat oven to 375° F while the loaf is proofing. Score and bake 30-35 minutes or until internal temperature is 190°-200° F. Allow to rest 30 minutes before slicing. Enjoy!!!