Italian Dinner Loaf
Ingredients
2 lbs. bread flour plus more for dusting1 oz. salt
1 oz. shortening
2 cups cold water*
½ oz. cake yeast** (or substitute with one ¼-oz. packet of dry yeast or 2¼ tsp. of dry yeast)
Poppy seeds or untoasted sesame seeds for garnish (optional)
2 to 3 Tbsp. butter (optional)
* “A lot of bakers use warm water, but I use cold water because I don’t want the yeast reacting too quickly.” - Chris Gambaro, co-owner, Missouri Baking Co.
** Active dry yeast, often labeled as instant-, rapid-rise or fast-rising yeast, comes in powdered form and has a long shelf life. Cake yeast, also known as wet, fresh or compressed yeast, is sold in blocks and must be refrigerated and used within 10 days of purchase. Cake yeast should feel firm and not smell rancid.
Preparation
• In a large bowl, mix together the flour, salt and shortening.
• Pour the water into a separate bowl. Add the yeast to the water, whisking to dissolve.
• Make a well in the center of the flour mixture inside the bowl. Pour the water and yeast mixture into the center of the well. Using your hands, begin incorporating the dry ingredients into the wet ingredients, folding the mixture over gently until the dry and wet ingredients are fully combined and form a rough dough the shape of a ball.
• On a clean, lightly floured work surface and with lightly floured hands, begin kneading. Using the palm of your hands, press the dough as you fold it over again and again, adding flour as needed to keep the dough from sticking to the work surface. Knead the dough for about 10 minutes, or until it becomes elastic.
• Preheat the oven to the lowest temperature possible (around 100 degrees).
• Place the dough in an oven-safe bowl sprayed with cooking spray or lightly coated with vegetable oil. Cover the bowl with a slightly damp cloth and place the bowl in the oven for 10 minutes.
• Remove the bowl from the oven. Punch the dough down.* Replace the cloth over the bowl and return the bowl to the oven for another 10 minutes. Set a shallow, rimmed baking sheet filled halfway with water in the bottom rack of the oven to create some steam and keep the dough moist.
• Remove the dough from the oven and divide it into 3 equal pieces. Mold each piece into an oval shape. Place the loaves on a baking sheet that has been sprayed with cooking oil or lined with parchment paper.
• Set the baking sheet in the oven. Remove the loaves from the oven once they have risen about ½ inch, approximately 15 minutes.
• Increase the oven temperature to 420 degrees.
• Using a sharp knife or scoring tool, make three ¼- to ½-inch deep diagonal slashes across each loaf. If desired, brush the loaves with water and sprinkle with poppy seeds or untoasted sesame seeds.
• Place the baking sheet in the oven and bake the loaves for 13 to 15 minutes.
• Remove from the oven and set on a wire cooling rack. If desired, melt the butter and brush the finished loaves with the melted butter while still warm.
• Let cool for 5 minutes before slicing.
* “Punching: You fold it on itself gently, so there’s a little bit of pressure but not so much that all the air is knocked out.” – Bobby Sweet, collective member, Black Bear Bakery
