Gonnella Bread Recipe

Made with basic components like flour, water, yeast, salt, and a little sugar, gonnella bread is a traditional Italian-style loaf. It offers the ideal ratio of chewiness to lightness, with a crisp, golden crust and a soft, airy interior. This bread, which bears the name of the Gonnella Bread Recipe Baking Company in Chicago, is a mainstay in Italian and sandwich recipes.

Ingredients:

• 4 cups bread flour
• 1 ½ cups warm water
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 ¼ teaspoons active dry yeast (one packet)

How To Make Gonnella Bread Recipe

1. Make the yeast active. Combine yeast, sugar, and warm water. Give it ten minutes or so to settle until frothy.
2. Mix the dry ingredients together. In a large basin, evenly distribute the flour and salt by stirring them.
3. Knead and mix the dough. Stirring constantly, gradually add the yeast mixture until a shaggy dough forms.
4. Work the dough until it is smooth. Work the dough until it is elastic, 8 to 10 minutes, on a floured surface.
5. Allow it to rise. Transfer to an oiled basin, cover, and allow to double in size, approximately one hour.
6. Form the loaf. Form the dough into an oval shape by punching it down and putting it on a baking pan.
7. Get back up. For another half hour, let it rise with a loose cover.
8. Bake until done. Set the oven’s temperature to 400°F, or 200°C. Bake for twenty-five minutes.
9. Before slicing, let cool. To seal in moisture, let it rest for 20 minutes.

Gonnella Bread Recipe Tips:

• Herb Garlic Bread from Gonnella. Add herbs and garlic to gonnella bread to give it a fragrant twist. Combine two minced garlic cloves with two teaspoons of melted butter. Add 1 teaspoon each of dried oregano and rosemary and stir. Before baking, brush the dough with this mixture. The garlic lends a wonderful scent, while the herbs add a rich flavor. Every bite is bursting with a flavorful kick as the crust gets crispier. This version goes well with substantial stews, soups, or pasta.
• Gonnella bread made with whole wheat. To make a healthier version, use whole wheat flour in place of half the bread flour. This alteration gives it a thicker texture and a nutty flavor. The bread is more nutrient-dense because to the additional fiber that whole wheat flour provides. To create flexibility, knead the dough a bit longer. The finished loaf has a somewhat tougher bite but retains its soft interior. It is ideal for dipping in balsamic vinegar and olive oil or for sandwiches.
• Gonnella Bread with Honey Oats. Use two tablespoons of honey in place of two teaspoons of sugar for a hint of sweetness. To add more texture, add ¼ cup of rolled oats. The crust gets a faint golden sheen as the honey slowly caramelizes. To make the bread even more enjoyable, the oats give it a substantial bite. It is ideal for tea time or breakfast because it is soft and slightly sweet. For a cozy treat, spread some butter and add more honey.

How To Store & Reheat Leftovers?

1. In The Fridge: For up to three days, keep Gonnella bread at room temperature in an airtight container or paper bag. Keep it free from moisture and direct sunshine. Tightly wrap it in plastic wrap and store it in the refrigerator for up to a week to prolong its freshness.
2. In The Freezer: To avoid freezer burn, cover the cooled loaf with plastic wrap and then aluminum foil. In a freezer-safe bag, keep it. For up to three months, freeze. Before serving, let it defrost for a few hours at room temperature.
3. To Reheat: Set the oven’s temperature to 175°C (350°F). To reheat the bread, wrap it in foil and bake it for ten minutes. Take off the foil and cook for an additional five minutes for a crispier crust. Avoid using the microwave because it will make the bread chewy.

Gonnella Bread Recipe Nutrition Facts

Carbohydrates power the body with 80g per loaf.
Protein supports muscles with 12g per loaf.
Dietary fiber aids digestion with 4g per loaf.
Total fat stays low at 1.5g per loaf.
Saturated fat remains minimal at 0.3g per loaf.
Cholesterol stays at 0mg, making it heart-friendly.
Sodium balances flavor at 780mg per loaf.
Calcium strengthens bones with 20mg per loaf.
Iron boosts energy with 3mg per loaf.
Potassium supports muscles with 100mg per loaf.
Vitamin B1 (Thiamine) helps metabolism with 0.4mg per loaf.
Vitamin B2 (Riboflavin) contributes 0.2mg per loaf.
Vitamin B3 (Niacin) supports energy production with 3mg per loaf.
Magnesium aids muscles with 15mg per loaf.
Sugars remain low at 2g per loaf.

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• Juan Pollo Rice Recipe
• Natashas Kitchen Tomato Soup
• Gordon Ramsay Fried Rice Recipe
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