Grandmother'S Italian Bread(100 Years Old)
A traditional Italian bread with a crisp crust and soft interior, perfect for family gatherings or everyday meals, boasting simple, hearty flavors passed down through generations.
Ingredients
Instructions
- Mix all ingredients together with warm water.
- Knead the mixture for 10 minutes.
- Form the dough into a ball.
- Let the dough rise for 20 minutes.
- Punch down the dough and divide into 9 loaves.
- Let the loaves rise again until doubled in size.
- Bake at 400°F for 35 minutes or until brown.
Tips & Substitutions
For best results, use bread flour for a chewier texture, or substitute half the flour with whole wheat for added nutrition. If you don't have shortening, butter or olive oil can work as a substitute. Make sure your water is warm but not hot to activate the yeast properly. Kneading is crucial for developing gluten, so don't skip this step.
Serving Suggestions
This delicious Italian bread is perfect for serving alongside Italian Stew With Polenta or as a base for a hearty sandwich. Try slicing it for bruschetta topped with tomatoes and basil, or serve it with a side of Simple-To-Fix Great Tasting Spaghetti Sauce for a complete meal. It also pairs beautifully with a fresh salad or soup.
Storage & Reheating
Once cooled, store leftover bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, wrap in foil and place in a preheated oven at 350°F for about 10-15 minutes to restore its crustiness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Italian Bread(100 Years Old) contains roughly 263 calories, with 8g protein, 58g carbohydrates, and 3g fat. It is an excellent source of vitamin C (90% of the Daily Value) and dietary fiber (38% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1246mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of packaged yeast?
Yes, you can use active dry yeast. Just make sure to proof it in warm water with a bit of sugar for about 5-10 minutes until frothy before adding it to the dry ingredients.
How can I tell when the dough has risen enough?
The dough is ready when it has roughly doubled in size and springs back slightly when you poke it with your finger. If it doesn't spring back, give it a bit more time to rise.
Is it necessary to punch down the dough?
Yes, punching down the dough helps to release excess gas produced by the yeast and redistributes the yeast cells, ensuring an even texture in the final loaves. It also helps to create a better rise during the second proofing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).