Italian bread Ashpazi Mahfa

 Ingredients

 • 5-5 1/2 cups bread flour All-purpose flour may be substituted, however, bread flour has a higher content of gluten which will give this bread its amazing chewy texture. Do yourself a favour and use bread flour!

 • 1 tsp sugar

 • 2 1/4 tsp regular or quick active dry yeast I always use SAF-instant

 • 2 cups very warm water If water is hot it will kill your yeast. I like to think of the temperature I would bathe a baby in. Very warm but not hot!

 • 2 tablespoons olive oil or vegetable oil

 • 2 tsp salt

Instructions

 • 1. Mix two cups of flour, 1 teaspoon of sugar, and 2 1/4 teaspoons yeast in a mixing bowl. I like to use my KitchenAid for this recipe. Now add 2 cups of warm water. Beat the mixture for 1 minute until smooth. Cover the bowl with plastic wrap and allow to stand 1 hour until bubbly.

2. Now add oil and salt. Mix in enough remaining flour 1/2 cup at a time until a smooth dough forms. I use 5 cups because I live in a dry area. Swap to dough hook and allow the mixer to knead the dough for 5-8 minutes. Or do so by hand until the dough is smooth and springy.

3. Place dough into a large bowl greased with shortening. Cover with wrap and allow to rise 1 hour or until double. 

4. Once risen, dump the dough onto a lightly floured counter. I like to slice dough in half but this can be made into one giant loaf as well.

5. Take one part of the dough and gently shape into a ball by stretching the sides of the dough downward under the loaf to create a round, smooth ball. Repeat with the second loaf.  Place loaves smooth side up on a parchment-lined cookie sheet (Upside down if baking both on one and give them plenty of space) or a sheet greased with shortening. Or, a parchment-lined pizza stone. Allow rising 25-30 minutes.

6. Heat oven to 425 degrees F. Lightly spray loaves with a cool water mist and sprinkle with flour. Use your hand to smooth flour evenly on the loaf. Use a bread lame to “score” bread with 1/4″ deep designs (have fun and get creative!). Place a metal pan 1/3 full of water on the bottom rack of your oven. This will steam while the bread is baking which helps create a delicious crispy crust! An alternative option would be to simply toss in 5-7 ice cubes in the bottom of the oven that will steam while baking. 

7. Place pan or stone in oven and bake for 30-35 minutes or until loaf is deep golden brown with a crisp crust and sounds hollow when you tap on it. Allow to cool for a few moments and slice with a serrated knife.