This Italian Biove Bread is perfect for breakfast, lunch & dinner, it has a crusty exterior and a soft interior and smells incredible right out of the oven.
1/2cup+ 3 tablespoons lukewarm water (105F/40C temperature)
1/2teaspoonhoney or sugar
1 1/4teaspoonsactive dry yeast
2cupsall purpose or bread flour(250 grams)
1tablespoon butter (soft)
1/2teaspoonsalt
Instructions
In the bowl of the stand up mixer stir together the water and honey (or sugar), sprinkle the yeast on top, let sit for 5 minutes then stir to combine. Add the flour and butter, with the dough hook attachment start to knead then add the salt continue to knead for 10 minutes until you have a smooth and elastic dough. Cover the bowl with plastic wrap, place in a warm draft free area and let rise for 1 hour (no longer).
On a lightly floured flat surface roll the dough into a 13x7 inch (34x18) rectangle, roll up jelly roll style lengthwise, roll the dough out again this time 16x11 (42x30cm) rectangle, roll up jelly roll style and place on a parchment paper lined cookie sheet. Cover and let rise in a warm draft free area for 1 hour.
Pre-heat the oven to 400F (200C).
Make a 1 inch (2 cm) cut down the middle, and bake for 30-40 minutes or until done. Move the loaf to a wire rack to cool. Enjoy.