Usually I won’t offer you a “Quick” recipe. However, given that this is a bread and I know that not all of you are going to make bread from scratch, I thought this would be fun! Plus, this loaf will add some quick pizzazz to a light meal consisting of a salad and/or a bowl of soup.
I said it is Quick … right?
Quick Italian Bread
Author: OldGuy
Recipe type: Bread
Cuisine: Italian
Prep time:
Cook time:
Total time:
Ingredients
- 16 Ounce Loaf Italian Bread, Unsliced
- ¼ Cup Butter, Softened (That's 4 Tablespoons)
- ¼ Cup Finely Chopped Pepperoni
- 3 Tablespoons Grated Parmesan
- 1 Clove Garlic, Crushed
- 1 Tablespoon Minced Fresh Parsley or 1 Teaspoon Dried Parsley if Need Be
- ½ Teaspoon Dried Whole Basil
- ½ Teaspoon Dried Whole Oregano
Instructions
- Place rack in center slot and preheat oven to 350.
- Cut bread diagonally into 1-inch thick slices, cutting to, but not through, the bottom crust of bread loaf.
- Using a fork, combine butter and remaining ingredients in a bowl; spread between cut sides of bread.
- Wrap prepared loaf in foil. You want the foil to be loose and sort of make a small tent around it; seal foil loosely, if a little heat slips inside your tent, no problem -- but don't leave the foil fully open.
- Bake for 20 minutes. Enjoy!
Credits: Thanks to the La Brea Bakery for the picture. Their products are absolutely the best in the market!
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PERFECT WHITE BREAD Two loaves of bread crisp of crust and enetdr of crumb.1 pkg. active dry yeast1 c. lukewarm water2 tbsp. sugar2 tsp. salt1/4 c. Crisco1 c. hot milk5 to 6 c. enriched flourSoften yeast in 1/4 cup of the lukewarm water for 5 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour hot milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stock to the fingers.Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into bread pan rubbed with Crisco. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.When baked: Turn loaves from pans immediately to keep crust crisp, and cool on a cake rack. For a soft, enetdr crust: Brush loaves with Crisco as soon as they come from oven. quantum I gave this recipe to a lady who was cooking for 4 comercial fishermen and in her commentsshe liked it very much. I hope you do also.But remember home made bread will not be as light and fluffy as commercial bread. jim b