Rich Italian Bread
This time-saving recipe makes a simple bread with rich flavor and a colorful array of ingredients. It was an overall finalist in the 2013 National Festival of Bread as made by Jane Hinrichsen, Cottage Grove, Minnesota.
Ingredients
- 6-6 ½ cups King Arthur Bread Flour, divided
- 1 package rapid rise yeast
- 2 ¼ cups low-fat milk
- 2 tablespoons granulated sugar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons dried Italian seasoning
- 2 teaspoons garlic powder
- ½ cup finely chopped onion
- ¾ cup shredded Parmesan cheese
- 25 pepperoni slices (1.5 ounces), finely chopped (turkey or original)
- 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, (no salt added), drain well
- 1 (2.25-ounce) can sliced black olives, drain well
- 1 tablespoon cornmeal, divided
Directions
- Combine 2½ cups flour and yeast in a large mixer using the paddle attachment.
- In microwaveable bowl, heat milk, sugar, oil, salt, Italian seasoning and garlic powder until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Add onion, Parmesan cheese, pepperoni and 1½ cups flour. Stir in well-drained tomatoes and olives. Gradually add enough of the remaining 2½ cups flour to make a soft dough. (If the tomatoes are not drained well, the dough will be very sticky and you may need extra flour to get the right consistency.)
- Knead with dough hook 10 minutes. Cover bowl and let rest for 10 minutes. Sprinkle two 16 x 14-inch baking sheets with cornmeal. Divide the dough into two equal pieces on a work surface. Shape them into two round loaves and place on baking sheets. Cover loaves with plastic wrap that has been lightly coated with nonstick cooking spray. Let rise in warm, draft-free place until they double in size, about 45 minutes. Using a fine, sharp serrated knife or baker’s slashing tool, make two slashes about 1/8-inch deep marking the top in quarters.
- Bake in preheated 350°F oven 45 to 50 minutes or until golden brown and the internal temperature registers 204°F on an instant-read thermometer.
Note: Dough may be used for pizza crust, sandwich buns, rolls or soup bowls.
Makes 2 large loaves, 24 slices each.
Nutrition information per serving: One slice provides approximately 133 calories; 8 g protein; 16 g carbohydrates; 1 g dietary fiber; 4 g fat (1 g saturated); 21 mg cholesterol; 39 mcg folate; 1 mg iron and 435 mg sodium.
This recipe was shared through a partnership with the National Festival of Breads and was provided courtesy of Kansas Wheat.
