Italian Biove Bread Recipe

bread loaf on a wooden board with 2 slices and a white knife

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 2 50

Course Appetizer, Breakfast, Side Dish

Cuisine Italian

Servings loaf

Calories 1070 kcal

Ingredients

1/2 cup + 3 tablespoons lukewarm water (105F/40C temperature)
1/2 teaspoon honey or sugar
1 1/4 teaspoons active dry yeast
2 cups all purpose or bread flour (250 grams)
1 tablespoon butter (soft)
1/2 teaspoon salt

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.

Nutrition

Calories: 1070kcalCarbohydrates: 200gProtein: 32gFat: 15gSaturated Fat: 3gSodium: 1308mgPotassium: 411mgFiber: 11gSugar: 4gVitamin A: 501IUCalcium: 38mgIron: 12mg

Keyword Italian biove bread, Italian loaf bread

Tried this recipe?Let us know how it was!