After a long pause, I’m back to baking fresh bread! I am a novice when it comes to bread making, and as I’ve mentioned in a previous post, I have always been intimidated with the idea of baking my own loaves. I pictured my bread turning out as hard as a rock or as flat as a pancake! Or both!
But I have been finding some fabulous bread recipes which have greatly encouraged me! The most recent was found on Pinterest via the Creekside Cook. The title read: Stand Mixer Italian Bread. Stand Mixer … hmmm … definitely worth a try, right?
Yes, definitely, and now I’m so excited to share the recipe I found! I hope you will enjoy it as much as I have! Once again, I want to thank Donalyn for sharing her recipe on Pinterest.
For the most part, I followed the recipe exactly as it was written — however, after baking these loaves a few times, I made a few slight changes:
-I prefer cooking/baking with organic ingredients whenever possible — which is typically very easy to do with a recipe!
-Instead of spraying the bread with water while baking, I chose to brush the bread with oil twice during baking. Grapeseed oil or extra-virgin olive oil worked wonderfully! I also topped the bread with Italian herbs and kosher salt before baking.
-When adding the additional flour during the second mixing, I only needed approximately 1/2 cup instead of a full cup. (I added the additional flour 1/4 cup at a time as stated in the original recipe.)
-My bread seemed to be done after 25 minutes — possibly our weather? Or elevation? So I would recommend keeping an eye on it after 20 minutes of baking.
The first loaf vanished very, very quickly! So the next time, I made two loaves. This recipe is also perfect for homemade hamburger buns!
So delicious served with olive oil, Italian herbs and a sprinkle of salt!