Italian Bread

By norsegal8

Ingredients

• Overnight Starter:
• 3/4 cup all-purpose flour
• 1/2 cup lukewarm water
• 1/8 teaspoon instant yeast
• Dough:
• 2 teaspoons instant yeast
• 2/3 cup water
• 2 3/4 cup all-purpose flour
• 1 1/4 teaspoons salt
• Topping:
• 1 egg white beaten with 1 tablespoon water
• sesame seeds or other topping

Details

Servings 1

Preparation

Step 1

The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.

The Dough: Combine the starter and the rest of the dough ingredients in an electric mixer fitted with the paddle attachment to combine the ingredients. The switch to the dough hook for about 5 minutes; the dough should have formed a ball, but it's surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.

Transfer the dough to a lightly greased work surface, and divide it into 3 pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased baking sheet, cover and let it rise for 60 to 90 minutes.

Brush the braid with the egg white glaze. Sprinkle it heavily with seeds or topping. Bake in a preheated 425 degree oven for 25 to 35 minutes; the longer it bakes, the crunchier it will be. Remove it from the oven and cool on a wire rack.