ITALIAN SUPERMARKET BREAD

Italian Supermarket Bread image

Provided by @MakeItYours

Number Of Ingredients 20

1 4 cups King Arthur Unbleached All-Purpose Flour
1 2 tablespoons potato flour, or 1/4 cup dried potato flakes
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 2 teaspoons salt
1 2 teaspoons sugar
1 2 teaspoons instant yeast
1 1 1/3 cups lukewarm water
1 3 tablespoons olive oil
1 1 egg white beaten with 1 tablespoon water; or substitute Quick Shine
1 sesame seeds
1 4 cups King Arthur Unbleached All-Purpose Flour
1 2 tablespoons potato flour, or 1/4 cup dried potato flakes
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 2 teaspoons salt
1 2 teaspoons sugar
1 2 teaspoons instant yeast
1 1 1/3 cups lukewarm water
1 3 tablespoons olive oil
1 1 egg white beaten with 1 tablespoon water; or substitute Quick Shine
1 sesame seeds

Steps:

In a large bowl, stir together all of the dough ingredients till cohesive. Knead the dough for 5 to 8 minutes, until it's smooth and supple, adding more water or flour as needed. 2) Cover the dough and allow it to rise for 1 hour, or until it's doubled in bulk.3) Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16" log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour.4) Brush the loaves with the egg wash (or spray them with Quick Shine), then sprinkle heavily with sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400F oven for about 25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven