Mad Cook
Master Chef
I didn't understand what makes this bread specifically Italian. It looks more or less like the usual way of making bread that I use. His kneading was a bit odd thoughI got this from 1 of the youtube channels i like to watch, this recipe is really good and i followed it step by step and it worked great! The only thing i would suggest is maybe add some sugar "a small amount", to give s touch more flavor, again, i really liked this one so wanted to share.
https://www.youtube.com/watch?v=qleVy4nGwSU
Not sure what is meant by Rapid Rise yeast. Is it what we call instant yeast (the sort you just chuck into the flour) or is it the dried active yeast that you reconstitute in water with a little sugar? If it was the former why did he mix it with water? And if the latter why didn't he leave it to froth up?