“[Italian Feather Bread] is a very easy-to-make, light, fluffy, and flavorful loaf, a bread to eat while still warm.”
-James Beard, Beard on Bread
My blog has been down for a few days due to a server upgrade, so I’m a little behind in posting. On Sunday, I baked some Italian Feather Bread for Monday night’s dinner of paninis on the George Foreman grill.
Here are the ingredients:
I decreased the salt from 2 teaspoons to 1 ½ teaspoons, since I used salted butter.
This bread is similar to French-Style Bread in that it only has one rising, which takes place after the dough has been shaped into loaves. My loaves look much more even this time, thanks to a different loaf shaping method: I divided the dough in half, rolled each portion out into a rectangle, and then rolled the rectangles up into loaves.
After half an hour in the oven at 425 degrees, the loaves were a lovely dark brown color.
We ate most of one loaf fresh out of the oven (of course), and it was absolutely delicious. Italian Feather Bread lives up to its name, with a light, airy texture. We did manage to keep our hands off the other loaf until Monday night, and had an excellent panini dinner.
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