ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chewy Italian Bread

Yield 2 loaves, 26 slices per loaf

Ingredients

  • 2 packages dry yeast
  • 1/3 cup warm water (105° to 115°)
  • 2 tablespoons sugar, divided
  • 7 cups all-purpose flour, divided
  • 2 cups skim milk
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Vegetable cooking spray
  • 2 teaspoons water
  • 1 egg white, lightly beaten
  • 1 tablespoon poppy seeds or sesame seeds

Nutrition Information

  • calories 69
  • caloriesfromfat 10 %
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 2.1 g
  • carbohydrate 13.1 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 96 mg
  • calcium 17 mg

How to Make It

  1. Dissolve yeast in warm water in a large bowl. Add 1 teaspoon sugar; let stand 5 minutes. Add remaining 5 teaspoons sugar, 4 1/2 cups flour, milk, oil, and salt; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 14 x 10-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam side down, on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

  3. Uncover dough; using a sharp knife, make 4 diagonal cuts 1/4 inch deep across tops of loaves. Combine 2 teaspoons water and egg white; brush over loaves. Sprinkle with poppy seeds. Bake at 375° for 30 minutes or until loaves sound hollow when tapped. Remove from pan; let cool on wire racks.