RUSTIC ITALIAN CRUSTY BREAD RECIPE
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
Provided by Florentina
Categories Baked Goods
Time 45m
Number Of Ingredients 4
Steps:
- In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
- Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
- Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
- Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
- With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
- Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
- Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
- Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
- Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
RUSTICA
This Italian pasta recipe couldn't be much easier.
Provided by A NAN
Categories Italian Recipes
Time 18m
Yield 1
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
- Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 49.5 g, Cholesterol 22 mg, Fat 17.7 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 390.9 mg, Sugar 2 g
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.
ITALIAN COUNTRY LOAF RUSTICA
Number Of Ingredients 17
Steps:
- If sausage comes in casing, remove casing break up. In large skillet, brown sausage, onion and garlic.** Drain set aside.For the bread, in large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, cornmeal, sugar, salt and yeast blend well. Stir in hot water and margarine mix well. Stir in remaining 1 cup all-purpose flour to form a stiff batter. Cover let rest 10 minutes.Grease 9- or 10-inch springform pan. Stir down dough. Spread about 2/3 of dough in bottom and 2-inches up sides of greased pan. Add cheese and peppers to meat mixture spoon over dough. Gently pull dough on sides over meat mixture. Drop tablespoonfuls of remaining dough over filling. With back of spoon or buttered fingers, carefully spread to cover. (Top will appear rough.) Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, 20 to 30 minutes.Heat oven to 400°F. Brush top of dough with beaten egg sprinkle with sesame seed. Bake at 400°F. for 25 to 35 minutes or until bread begins to pull away from sides of pan and edges are deep golden brown. Cool 5 minutes. Loosen edges with knife remove sides of pan. To serve, cut into wedges. Store in refrigerator.TIPS:*Two medium chopped red bell peppers (1 1/4 cups) can be substituted for roasted red peppers.**If using chopped red bell peppers, cook with sausage, onion and garlic. Continue as directed above.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 350 Protein 19g Carbohydrate 35g Fat 15g Sodium 550mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "italian country loaf rustica recipes"
RUSTIC ITALIAN BREAD | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
CAST IRON RUSTIC ITALIAN LOAF | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
PAGNOTTA - ITALIAN ROUND COUNTRY BREAD - ITALIAN RECIPE …
From italianrecipebook.com
ITALIAN-LOAF-RUSTICA | RECIPES, LOAF, MAIN DISHES
From pinterest.com
ITALIAN COUNTRY FLATBREAD (PIZZA RUSTICA) RECIPE - COOKEATSHARE
From cookeatshare.com
ITALIAN LOAF RUSTICA RECIPE - FOOD.COM | RECIPE | RECIPES, ITALIAN ...
From pinterest.com
RUSTIC ITALIAN BREAD - GATHER FOR BREAD
From gatherforbread.com
RECIPE(TRIED): ITALIAN LOAF RUSTICA - RECIPELINK.COM
From recipelink.com
RUSTIC ITALIAN BREAD - PILLSBURY BAKING
From pillsburybaking.com
RUSTIC ITALIAN LOAF - NONNA PIA'S
From nonnapias.com
ITALIAN LOAF RUSTICA - RECIPE - COOKS.COM
From cooks.com
ITALIAN LOAF RUSTICA - BIGOVEN.COM
From bigoven.com
ITALIAN LOAF RUSTICA - RECIPE - COOKS.COM
From cooks.com
ITALIAN COUNTRY LOAF RUSTICA - DVO.COM
From dvo.com
PUGLIESE BREAD - AN ITALIAN RUSTIC LOAF - ALL OUR WAY
From allourway.com
RECIPE(TRIED): ITALIAN COUNTRY LOAF RUSTICA - RECIPELINK.COM
From recipelink.com
RUSTIC ITALIAN LOAF - COMMUNITY RECIPES | SHIPTON MILL - HOME OF ...
From shipton-mill.com
COPYCAT CARRABBA'S BREAD WITH DIPPING SAUCE {SECRET RECIPE}
From twopinkpeonies.com
RUSTIC ITALIAN BREAD WITH LIEVITO MADRE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
RUSTIC ITALIAN LOAF - SMALL 1 LB. RECIPE - CUISINART.COM
From cuisinart.com
ITALIAN COUNTRY FLATBREAD (PIZZA RUSTICA) - BIGOVEN.COM
From bigoven.com
A SIMPLE, RUSTIC LOAF - KING ARTHUR BAKING
From kingarthurbaking.com
EASIEST RUSTIC BREAD RECIPE EVER | SIMPLE & DELICIOUS! - SHELF …
From shelfcooking.com
RUSTIC ITALIAN BREAD AN EASY RECIPE THAT I INHERITED
From forthefeast.com
HOMEMADE ITALIAN BREAD | AN EASY ITALIAN BREAD RECIPE
From blessthismessplease.com
ITALIAN COUNTRY LOAF RECIPE FROM VETRI | TASTING TABLE
From tastingtable.com
ITALIAN COUNTRY FLATBREAD (PIZZA RUSTICA) RECIPE
From bakerrecipes.com
RUSTIC ITALIAN — DOMENICA COOKS
From domenicacooks.com
ITALIAN LOAF RUSTICA RECIPE - WEBETUTORIAL
From webetutorial.com
INSALATA RUSTICA RECIPE | BON APPéTIT
From bonappetit.com
SOURDOUGH SIMPLIFIED: RUSTIC COUNTRY LOAF - CALICO AND TWINE
From calicoandtwine.com
RECIPE: ITALIAN COUNTRY FLATBREAD (PIZZA RUSTICA)
From mealsteps.com
COUNTRY LOAF | KING ARTHUR BAKING
From kingarthurbaking.com
RUSTIC COUNTRY LOAF – ANGELALYNNE
From angelalynne.net
ITALIAN LOAF RUSTICA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ITALIAN COUNTRY FLATBREAD (PIZZA RUSTICA) RECIPE - COOKING INDEX
From cookingindex.com
BAKE SOME ITALIAN COUNTRY BREAD - JOVINA COOKS
From jovinacooksitalian.com
ASTRAY RECIPES: PIZZA RUSTICA (ITALIAN PICNIC LOAF)
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love