what is italian bread? our store only has french?

Question

can you give me a brand name??

Answer 1

There are several kinds of Italian bread, but when comparing it to French, it tends to be bulkier, chewier and for my taste buds, better! Viva Italia!

Answer 2

Both France and Italy have a wide variety of breads, some of which are similar. Both French and Italian breads should be eaten when very fresh and never wrapped in plastic or refrigerated, which changes their texture. On the whole, these everyday breads are made with just a few ingredients: flour, yeast (or starter), water, and, in most cases, salt. Some recipes call for a small amount of olive oil, but many have no fats whatsoever. They generally do not include eggs, solid fats, dairy products, or sugar, and are never made with preservatives or other chemicals. For this reason, they tend to go stale quickly. (Neither the French nor the Italians throw out stale bread. If any bread is left over, it's used in soups and other recipes.)

The most famous French bread is the baguette, which is long and thin. The shape is important because it determines the ratio of crust to the soft part. The most common Italian bread loaf is shorter and wider, and therefore has a lower crust-to-soft ratio and is chewier than French baguettes.

If you can't find Italian bread, French bread would be a good substitute, despite the difference in texture, because the ingredients are similar.

Btw, it's become trendy recently to label anything Italian (and much that isn't even Italian) as "Tuscan". True Tuscan bread is made without any salt whatsoever, so if you see salt listed as an ingredient, you know that it's not authentic.

If you're interested in Italian breads, get a copy of Carol Field's book, The Italian Baker. For French breads, read Peter Mayle's Confessions of a French Baker : Breadmaking Secrets, Tips, and Recipes.

Answer 3

Gonella and Turano are brands of Itailan bread, which are very well known in the Chicagoland area. A type of Itailan bread which is baked by many in store bakeries is Pane Itailano.

Answer 4

An Italian loaf is shorter and fatter than a French baguette. It's also a but more robust in flavor and rustic in texture. Look for a "Como" loaf. Also, Focaccia bread is quinessentially Italian, though it is flatter, often round, and used to make grilled pannini sandwiches. Check out local bakeries to see if you can find them there. Good luck and great eating!

Answer 5

Italian Rosemary Bread

Serving Size: 16

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 packages Fleischmann's? Active Dry Yeast
1 1/4 cups water (105? to 115?F)
1/3 cup olive oil -- at room temperature
4 teaspoons rosemary (leaves) -- crushed
1 1/2 teaspoons salt
2 eggs -- at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 3/4 cups)
3/4 cup chopped or pitted dates -- snipped

In large bowl, combine yeast and water. Stir until dissolved. Stir in oil,
2 teaspoons rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth.
Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 minutes. Place in
greased bowl, turning to grease top; cover. Let rise in warm, draft-free
place until doubled in size, about 45 to 60 minutes.

Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 3 equal pieces; shape each into 30-inch rope. Braid
ropes. Tie knot in center of braid; wrap ends around knot, in opposite
directions and tuck under to make round loaf. Place on greased baking
sheet. Cover; let rise in warm draft-free place until doubled in size,
about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on bread. Sprinkle with
remaining 2 teaspoons rosemary. Bake at 375?F for 30 minutes or until
done. Remove from sheet; cool on wire rack.