Soft Italian Bread by Reagan

[BakerAunt]

Soft Italian Bread from the Bread Machine
Submitted by reagan on October 25, 2004 at 1:04 pm

This recipe is very similar to Italian "Supermarket" Bread, which is provided on the bag of Italian Bread Improver. However, after much experimenting, I decided that the "improver" that I've come up with makes a very light bread, not heavy as when I've used the actual Italian Bread Improver.

3 cups all purpose flour
2 T. pumpernickel flour
2 T. potato flour
2 T. dry milk
1 1/2 tsp. salt
1 T. brown sugar
2 tsp. instant yeast
1 1/4 cups water
2 T. olive oil

Place ingredients in bread machine according to manufacturer instructions. Select the dough method.

Transfer the dough to a work surface. Divide it into three evenly divided logs and braid the logs.

Transfer the braid to a lightly greased baking sheet. Cover the dough and allow it to rise for approximately 45 - 60 minutes, until doubled in size.

Bake the bread in a preheated 400 degree oven for about 25 minutes, or until it's golden brown.

Yields one loaf.

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