Only $3.99! Italian Country Bread Mix

Look what you can make with this bread!

• Your Questions About This Bread
• How to Make Panzanella Bread Salads and Other Bread Salads
• How to Make Croutons for Soups and Salads
• How to Make Roasted Garlic Bread
• Roasted Garlic Oil: A Johnny Carino's Copycat Recipe
• What Others Say About This Bread

****************************************************************************

The taste is country sour, not quite a sourdough but a distinctive country artisan bread flavor. It tastes like it came from a village in the mountains of Italy or Switzerland. It forms a distinctive backdrop to any sandwich you make.

The crumb carries this country sour taste yet is moist, soft, and chewy.

The crust is crisp and crackly, lighter than sourdough but distinctive and chewy.  

It's a delightful bread. Use it for sandwiches, for dipping, and for table bread.

This is a five-star bread, with 113 of 119 reviews. "This bread is so good it's scary! Maybe it's perfect!"

"This bread is delicious! Rises well - crusty outside, chewy/light inside."  Cris Parr

". . .  this bread has to be my favorite. It is moist with a crunchy outside, and has the perfect chew. I can slice it thin, and it doesn’t fall apart. Plus, it takes like Heaven."  Linda Christensen

" . . . The flavor reminds us of the Italian bread we used to get at our local bakery every Sunday morning when we were kids! What a treat. Easy to make, easier to eat and enjoy."  Benjamin Uticone 

Your Questions About this Bread

• Is this a sourdough bread? Not really. It's a European country sour—a little sour without being a full-blown sourdough. It tastes slightly sourdough, not nearly like a full sourdough bread. but more character and taste than a grocery store loaf.
• Is it crusty like a sourdough? It's more like a French bread—crusty on the outside but soft in the middle. It's more crackly than chewy. The interior is creamy and soft.
• What's the difference between a French bread and an Italian bread? Both French and Italian breads are broad in scope and can vary from region to region with overlap. Some Italian breads have herbs--this one doesn't.  Some Italian breads have traces of olive oil and milk.  This one has a touch of dairy.
• Will my kids like it? Kids like white bread. This is white. 
• Can I make it round or long? You can make it any shape you want, even sandwich rolls. 
• Why is the water temperature important? The ideal temperature for yeast is 79 degrees. That's where yeast grows best. 
• Is it sweet at all? Not really, pleasant, but not sweet. Actually, it's a little sour.
• What do I need to add? Only water.
• It says "no preservatives."  We add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.

Dennis Weaver

How to Make Panzanella Bread Salads (and Other Bread Salads)

Panzanella bread salads are classy.  And easy. The basic panzanella salad is simply a garden salad loaded with croutons and drizzled with a dressing.

We'll get you started, suggest variations, and help you make the croutons with your Italian bread.

 Panzanella Bread Salad made with grilled shrimp.

How to Make Croutons for Soups and Salads

Preheat the oven to 325 degrees.

1. Using a bread knife, slice the bread into 1/2-inch thick slices and then cut the slices into one-inch squares.
2. For a small loaf of bread, mix 4 tablespoons of oil in a bowl with 1/2 teaspoon salt and 1/8 teaspoon fresh ground pepper.
3. Add fresh or dried herbs. Basil, oregano, cilantro, thyme, celery leaves, or parsley work well.
4. Stir to dissolve the salt and then add the bread cubes tossing them lightly until coated with oil and herbs.
5. Spread the cubes on a baking sheet and bake for 15 to 20 minutes or until the cubes start to brown. They should be crisp all the way through. The baking time will vary depending on the size of the croutons, how many are on the sheet, and how moist the bread is. It is important to drive the moisture from the croutons.

Freezing Croutons

You can make larger batches of croutons for future meals and freeze them until you need them.

Let them cool completely before you freeze them. They should be nearly moisture free. Freeze them in an airtight plastic bag.

To use them, heat the frozen croutons on a baking sheet at 250 degrees until thawed and crisp again. You can also use them after they've thawed completely on the counter.

Frozen croutons can be stored in the freezer for two or three months.

How to Make Roasted Garlic Bread

Italian bread has an open crumb and is, therefore, light and airy. The roasted garlic gives your bread a pleasant nutty-garlic taste. 

Ingredients

• 8 to 10 cloves of roasted garlic
• 1/2 cup butter, softened
• 1/4 cup grated parmesan cheese
• 1 loaf of French, Italian, or sourdough bread
• 2 teaspoons dried parsley

Directions

Preheat the oven to 375 degrees. Set out a baking sheet.

1. Squeeze the roasted garlic from its outer wrappings into a small bowl. Mash the garlic with a fork or use a garlic press.
2. Blend the butter, parsley, parmesan cheese, and garlic together to make a paste.
3. Slice the bread. Spread each slice with the garlic mixture.
4. Bake on the baking sheet for 10 to 12 minutes or until crispy.

Baker’s note: If you are using raw garlic, you will want to reduce the amount used. Raw garlic may be up to four times as strong. Roasted garlic is much mellow tasting.

Roasted Garlic Oil: A Johnny Carino’s Copycat Recipe

When we go Italian, it’s usually to Johnny Carino’s. I’m hooked on the bread and that wonderful olive oil with the crunchy roasted garlic bits.

The original recipe calls for roasting the garlic in the oven. That certainly works with wonderful results. But like you, I’m always in a hurry. So, I left the cheese out and made it on the stovetop.

It’s great. Now, that’s the only way I make it. It’s much quicker and still very good. So, you can make it either way.

Ingredients:

• 2 cloves garlic, finely chopped
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh parsley
• 2 teaspoons fresh oregano
• 1/2 teaspoon crushed red pepper
• 1 teaspoon medium coarse sea salt (consider roasted garlic sea salt)
• 3/4 teaspoon black pepper
• 1 1/2 tablespoons grated Parmesan cheese
• 1 cup extra virgin olive oil

Directions:

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Chop the herbs and Parmesan cheese in a blender or food processor until finely chopped. Add the olive oil.
3. Spread the chopped garlic, herbs, and oil mixture on the baking sheet lined with parchment paper.
4. Roast the mixture for 20 minutes stirring twice while cooking. Check on it before the 20 minutes is up; the garlic should be golden and crispy, but not burned. Use what you need and save the rest in a paper bag in the refrigerator.
5. Add more olive oil as desired at serving time.

What others say: 

"My Perfect Bread! I’ve tried many of the Prepared Pantry’s creations, but this bread has to be my favorite. It is moist with a crunchy outside and has the perfect chew. I can slice it thin and it doesn’t fall apart. Plus, it takes like Heaven."  Linda Christensen

You can load it into your bread machine and push a button. You can set your bread machine to the "dough" setting and bake the bread in a pan or on a baking sheet. Or, you can use your stand-type mixer. Easy. Authentic.

You'll love it too. Just try it.