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Low Fat Italian Style Bread

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“From Cooking Light Annual Recipes 2002. Prep time include rising time.”
1hr 40mins
2 loaves

Ingredients Nutrition


  1. In a large bowl, dissolve yeast and sugar in warm water (100-115 degrees). Allow to proof for 5 minutes. The mixture should be bubbly and foamy looking.
  2. After 5 minutes, add 5-1/2 cups of the flour to the bowl along with the salt. Mix until smooth.
  3. Turn out onto a floured surface and knead until smooth and elastic (about 10 minutes).
  4. OR: Do this in an electric mixer (such as a Kitchen Aid)and use a dough hook to knead the dough. (much easier!).
  5. Place dough in a large bowl that has been coated with cooking spray.
  6. Cover and allow to rise in a warm place for 45 minutes or until doubled in size.
  7. When doubled, punch dough down and allow to rest for 5 minutes.
  8. Divide in half and shape each half into a 12 inch loaf.
  9. Spray 2 baking sheets with cooking spray and sprinkle each with 1 Tablespoon of the cornmeal.
  10. Place loaves on baking sheets.
  11. Cover and let rise for 15 minutes.
  12. Uncover and brush each loaf with cold water. Make 5 diagonal slashes (1/4" deep) across the top of each loaf using a very sharp knife.
  13. Place baking sheets in a cold oven and turn oven to 400 degrees.
  14. Bake for 40 minutes or until loaves are browned on the bottom and sound hollow when tapped.
  15. Cool on wire racks.
  16. Note: I use instant yeast which doesn't require proofing. Just mix yeast in with flour, sugar and salt. Add warm water (115-120 degrees) and continue with mixing and kneading.
  17. You can also make bread sticks out of this dough. Shape each half of dough into 12 sticks. Cover and let rise for 15-20 minutes - then bake for about 20 minutes until brown. These are good brushed with garlic butter (makes them not so lowfat).

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