Amy Riolo: Hi! I am Amy Riolo. Today I am in the kitchen of Sur La Table in Arlington Virginia and we are making Italian Wheat Bread. And what we are going to be doing is starting out by preparing our pans and making a sponge for the bread. Then we are going to make our dough and knead it. We are also going to let it rise, roll it out, shape it and bake it.
The tools that we are going to need are a heavy duty standing electric mixer, fitted with a paddle attachment. A small bowl, a large bowl, a wire whisk and a baking sheet lined with parchment paper. For our Italian wheat bread, we will need two sets of ingredients. One set for the sponge which we are going to make and the other set for the actual dough.
So for the sponge we need two and a quarter teaspoon of active dry yeast. A pinch of sugar. One cup Whole wheat pastry flour. One and a half cups unbleached bread flour, and for our dough we will need one teaspoon of salt, two cups of whole wheat pastry flour, plus extra for kneading. Semolina for dusting and one teaspoon of oil for greasing our plastic wrap.
Kitchen safety is always important. Today we are going to working with sharp knives and a hot oven, so we need to be careful and make sure that children are always supervised in the kitchen. Before we begin, let me tell you a little about myself. I am a cookbook author, food writer, restaurant consultant and Gourmet cooking instructor based in the Washington, DC area and let's get started making the Italian wheat bread.