RUSTIC ITALIAN BREAD
I never thought I could make my own Rustic Italian bread until I inherited this recipe. It's simple. You just need the ingredients, fork and a bowl. No fancy bread machine, or electric mixer. Just your hands.
Provided by Carrie Pacini
Categories Baked Goods
Time 40m
Number Of Ingredients 7
Steps:
- Note: Preheat your oven to 375 degrees
- There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.
Nutrition Facts : ServingSize 1 Slice, Calories 60 calories
OLD WORLD ITALIAN BREAD
I love homemade bread, specifically Italian bread. My whole family are bread lovers! I used to do a lot of breads in a bread machine, but I was only able to do a loaf at a time. And beings as I was advised to feed my son fresh bread as opposed to store bought bread with preservatives... I got into the habit of preparing fresh...
Provided by Megan Todd
Categories Savory Breads
Time 3h45m
Number Of Ingredients 7
Steps:
- 1. In a large mixing bowl, add sugar, yeast, and warm water. Let proof for about 10-15 minutes. (Proofing is allowing the yeast to activate, you will see small bubbles come to surface of water, therefore letting you know your yeast is good & activated)
- 2. In separate bowl, add 4 cups of flour and salt, blend well & then add to water and mix with a dough hook. Beat at low speed for about 3-4 minutes, make sure to scrape the sides and mix into dough. Cover bowl with a towel and let rest for 15 minutes.
- 3. Gradually add in the remaining 3 cups of flour to make a stiff dough. You will have to knead by hand. Knead until dough is smooth and elastic. Kneading will take about 15 minutes, give or take a few. Shape dough into a ball and place into a lightly greased bowl, turning dough to coat complete surface of dough. Cover with a towel and place in a warm, draft-free space to allow dough to rise until doubled in size. Approximately an hour. TIP: I PLACE MY DOUGH IN THE OVEN ON TOP RACK. IN A LARGE SHALLOW PAN, IE:CAKE PAN, FILL WITH BOILING WATER AND PLACE ON BOTTOM RACK. CLOSE OVEN AND ALLOW DOUGH TO RISE. DO NOT TURN OVEN ON!
- 4. When dough has doubled in size, turn out on lightly floured surface and punch down, divide dough into two , and form into 2 balls, place back into greased bowl and cover and allow to rise for 15 minutes, doubled in size again.
- 5. Once doubled, punch down and form into 2 oblong balls. Grease 2 heavy baking sheets and sprinkle with cornmeal. Place dough on baking sheets. Preheat oven to. 375 degrees F NOTE: I MADE 3 SMALLER LOAVES FOR THE PURPOSE OF USING THIS BREAD IN ANOTHER RECIPE. WHICH YOU CAN TOTALLY DO IF YOU'D LIKE! JUST ALTER BAKE TIME BY APPROXIMATELY 5-8 MINUTES.
- 6. Whisk together egg white and tablespoon of water. Make diaginal cuts into dough about every 2 inches, 1/4 inch deep. Brush dough with eggwash over top and sides. Again, cover and allow to rise in a warm draft-free space until dough doubles in size. Approximately 30 minutes.
- 7. When ready to bake, remove cover from dough. Place a large shallow pan filled with boiling water in bottom rack of oven. Bake at 375 for 40-45 minutes. Midway between baking, brush eggwash on top and sides of dough again. This helps give you that nice crispy crust with the soft center. Bread is done when you tap on crust and it has a hollow sound, and crust is golden brown. Allow to cool on cooling rack! But first you must test it by slicing a nice warm piece of bread and topping with fresh butter. Eat, if you die of delight, it's safe to share with family & friends! :)
BEST EVER ITALIAN BREAD
I found this recipe on a baking blog, and decided it would be my first posted recipe. I don't want to lose this one! Crunchy on the outside, fluffy and delicious on the inside. This recipe makes a HUGE loaf that's big enough to serve at a large family dinner. Don't let the long instructions scare you. It's really easy to make! Enjoy!
Provided by charps
Categories Yeast Breads
Time 3h15m
Yield 1 HUGE loaf, 1 serving(s)
Number Of Ingredients 7
Steps:
- Stir the yeast into lukewarm water and set aside.
- Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
- Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
- Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
- Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
- Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
- Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
- Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.
Nutrition Facts : Calories 2615.8, Fat 33.9, SaturatedFat 4.8, Sodium 5904.7, Carbohydrate 494.8, Fiber 19.6, Sugar 15.3, Protein 72.2
MAMA D'S ITALIAN BREAD
This is a basic delicious Italian bread.
Provided by Christine Darrock
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 36
Number Of Ingredients 5
Steps:
- Add the sugar and yeast to the warm water and let proof.
- Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
- Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
- Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
- Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
- Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 18.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 2.6 g, Sodium 194.4 mg, Sugar 0.2 g
CLASSIC ITALIAN BREAD
I've been using this yeast bread recipe for nearly 20 years - I think it originally came from a package of flour. I've "tweeked" it quite a bit from the original, and now this bread is great, in that it calls for no added fat (other than what you use to oil the bowl for rising); it's just flour, water, sugar, salt and yeast. Makes 2 loaves - let one get slightly stale, and it makes the best French toast ever!
Provided by KrisLady
Categories Yeast Breads
Time 6h40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 7
Steps:
- Add sugar and yeast to warm water in large mixing bowl and let dissolve.
- Gradually add salt and flour to liquid and mix thoroughly until dough pulls away from sides of bowl.
- Turn out onto floured surface to knead.
- Knead dough for about 3 minutes.
- Allow dough to rest about 5 minutes.
- While dough is resting, scrape mixing bowl and grease (either spray with Pam or swirl about 1 tablespoon oil up sides of bowl).
- After dough has rested, knead about 3 minutes more, until bouncy and smooth.
- Place dough in bowl and turn over once to grease top.
- Cover with damp towel or plastic wrap and let rise until doubled in bulk, 1 to 2 hours.
- Punch down.
- Let dough rise again until doubled (optional).
- Punch down and knead briefly.
- Cut dough in half and shape into 2 loaves.
- To shape into loaves: pat each half into a rectangular shape, about 8 x 12 inches.
- Roll dough tightly from short end, pinching end to seal.
- Place pinched side on bottom and fold ends under loaf to make loaf shape.
- Place loaves on baking sheet generously sprinkled with corn meal and slash tops. Let dough rest, covered, an additional 10 minutes.
- For Quick Baking: Brush loaves with cold water. Place on rack in cold oven. Bake at 400 for 35-40, until crust is golden brown and hollow to the touch.
- For Traditional Baking: For a lighter, crustier bread, let the loaves rise another 45 minutes. Preheat oven to 450 for 15 minutes. Pour 2-3 cups boiling water into a roasting pan and carefully place the pan on the bottom of the oven. Place bread on rack above pan and bake 20 minutes. Turn off oven and allow bread to remain for 5 more minutes.
Nutrition Facts : Calories 160.3, Fat 0.4, SaturatedFat 0.1, Sodium 437.1, Carbohydrate 33.7, Fiber 1.2, Sugar 0.9, Protein 4.5
CIABATTA A OLD ITALIAN BREAD
Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust. I cannot tell you how AMAZING this bread is. 3 loaves were gone in under a day and a half! It is crunchy on the outside, soft and moist on the inside and filled with all these lovely bubbly craters! I replaced the milk with water and just baked on a greased and floured baking sheet and it was still wonderful. I cannot rate this recipe highly enough. I served with olive tapenade and caprese salad for appetizers and it was wonderful. My family/friends could not get enough of it! They beg for it EVERYDAY. Will certainly make again! First, the sponge is amazing. Tastes just as good after only sitting for a few hours as it does after 24+. I made it once and left it for 24 hours in a cool place and that made nice fluffy bread without many air pockets. * See My Note Below
Provided by CHEF GRPA
Categories Breads
Time 20h20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- 1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
- 2. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
- 3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- 4. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425*F. (220*C).
- 5. Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
- My Note: * The second time I made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product. I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl! It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected. For those that thought the sponge needed water, it doesn't. It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge. Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
- I prepared the sponge two days in advance and kept it in the fridge. I had no problems with it being too sticky. I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust. The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery.
- The easiest 'real sourdough' recipe; those without 'aging' of dough lack the genuine ciabatta taste, even though they may get the consistancy right. This one gets even better with more than one days aging of the 'sponge'.
- I have fallen in love with making bread these past few months, and this is the best recipe I have have did, by far. I have made at least 12 loaves with this, and every time I make it, my friends devour it instantly. I have modified it a little, though. I found the original recipe to be too dry for my tastes when it came out of the over, so I tripled the olive oil, and it came out moist and delicious. Add more oil to the recipe and you're in great shape. I love this bread! It was a little involved as far as prep time but it was easy, GOOD, and tasted just like what we had eaten in Florence! I will make it again. For 15 people I made 6 loaves with enough left over for dinner the next night.
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