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 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
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
ITALIAN RUSTIC SPINACH BREAD
This is a great treat we've enjoyed for each Thanksgiving and Christmas. It's a recipe I developed when I owned and operated Le Petit Gourmet Food Shop in Milford, CT. The bread was so popular it was difficult keeping up with the demand, especially during the holidays. NOTE: It's extremely important to make the dough with bread flour and NOT all purpose flour. Otherwise, if you don't want to make the dough from scratch, just purchase bread dough at your local supermarket, but do not expect the same results.
Provided by Dedee Royale
Categories Yeast Breads
Time 1h35m
Yield 2 Loaves, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Lightly spoon flour into measuring cup and level off.
- In large bowl, combine flour, sugar, salt and yeast.
- Add warm water and oil, mix well with fork.
- Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
- Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
- Let rise in warm place (80-85F) for 30-40 minutes.
- Sprinkle ungreased cookie sheet with cornmeal.
- Punch down dough and cover with inverted bowl, and rest for 15 minutes.
- Divide dough into two loaves.
- Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
- Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
- Let loaves rise for another 30-40 minutes.
- Heat oven to 375°F.
- With a sharp knife cut several deep diagonal slits on top of each loaf.
- Brush tops with beaten egg white.
- Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
- Cool slightly and serve warm.
- Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
- Filling Directions:.
- Place thawed spinach in large frying pan over low flame.
- Mix in the balance of ingredients and continue cooking for 8-10 minutes.
- Cool.
- With your hands, squeeze out as much liquid as you can and set aside.
Nutrition Facts : Calories 252.3, Fat 6.1, SaturatedFat 0.8, Sodium 971, Carbohydrate 41.7, Fiber 4, Sugar 2.4, Protein 8.6
RUSTIC ITALIAN BREAD
Steps:
- BREAD MACHINE DIRECTIONS
- PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
- SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- CONVENTIONAL OVEN METHOD
- SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
- SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- High Altitude (3500 ft.):
- No change.
ULTIMATE RUSTIC ITALIAN BREAD
This is the best Italian bread ever! The secret is in the biga, which you start the day before. It adds all the flavor. It's time consuming, but overall easy and definitely worth the trouble! I make it using a stand mixer, and an upside down cast iron skillet as a baking stone. I originally found this recipe on cookology.com.
Provided by Chef Acosta
Categories Yeast Breads
Time 11h40m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 8
Steps:
- For the biga:.
- Combine the flour, yeast and water in the bowl of a standing mixer fitted with the dough hook. Knead on the slowest speed (stir for a KitchenAid), until it forms a shaggy dough, about 2-3 minutes.
- Transfer the biga to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours.
- Refrigerate biga at least 8 hours, or up to 24 hours.
- For the dough:.
- Remove the biga from the refrigerator and let stand at room temp while making the dough.
- To make the dough, combine flour, yeast, and water in bowl of the standing mixer fitted with dough hook. Knead the dough on lowest speed until rough dough is formed, about 3 minutes.
- Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap. Let the dough rest for 20 minutes. (This allows protein in the dough to relax, making for a stronger dough that can rise higher, with a better crust.).
- Remove the plastic wrap over the dough, and add the biga and salt to bowl. Continue to knead on the lowest speed until ingredients are incorporated (dough should clear the sides of the bowl but should stick to the very bottom), about 4 minutes.
- Increase the mixer speed to low (speed 2 on a KitchenAid) and continue until the dough forms a more cohesive ball, about 1 minute.
- Transfer the dough to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap. Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
- Remove the plastic wrap and turn the dough by doing the following: lift the left third of the dough and fold inwards towards the center, then repeat with the right third of the dough, folding inwards toward the center. Then fold the dough in half from bottom to top (perpendicular to the first two folds).
- Replace the plastic wrap and let the dough rise 1 hour.
- Turn dough again, replace plastic wrap, and let dough rise 1 hour longer.
- Dust the work surface liberally with flour. Hold the bowl with the dough at an angle over the floured surface. Gently scrape the dough out of the bowl and onto the work surface (the side of the dough that was against bowl should now be facing up). If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper.
- Dust the dough and your hands liberally with flour and, using minimal pressure, push dough into a rough 8- to 10-inch square. If you are making two loaves, shape each piece into a smaller rectangle.
- Shape the dough by folding the upper left corner towards the center of the square dough, then the right corner towards the center. Next, roll the dough into a log from top to bottom and place it seam-side down onto a large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour.
- Meanwhile, adjust the oven rack to the lower-middle position, and place a baking stone on the rack. (I use a cast iron griddle flat side up.) Pre-heat the oven to 500 degrees. It's really important to preheat the pan in the oven to ensure even heat and optimal crust results.
- Using a single-edged razor blade, or sharp chef's knife, cut a slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from the ends. Lightly spray the loaf with water. Slide parchment sheet with loaf onto baker's stone or cast iron griddle in the oven. If you are not using a baking stone or tile, simply place the loaf on a baking sheet in the oven.
- Bake for 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around half way using the edges of the parchment paper.
- Continue to bake until deep golden brown and the loaf sounds hollow when tapped on the bottom. For one large loaf this will be about 35 minutes longer. For two smaller loaves this will be closer to 30 minutes.
- When the bread is done, transfer it to a wire rack and discard the parchment paper. If you'd like a butter crust, immediately wipe the end of a stick of butter over the crust until coated. Now the hardest part - cool the loaf to room temperature, about 2 hours.
Nutrition Facts : Calories 96.8, Fat 0.3, SaturatedFat 0.1, Sodium 195.3, Carbohydrate 20.1, Fiber 0.9, Sugar 0.1, Protein 2.9
More about "italian rustic spinach bread recipes"
PAGNOTTA - ITALIAN ROUND COUNTRY BREAD - ITALIAN RECIPE …
From italianrecipebook.com
BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
RUSTIC ITALIAN BREAD - FROM FOODIE WITH LOVE
From fromfoodiewithlove.com
RUSTIC ITALIAN FLATBREAD - FLATOUTBREAD
From recipes.flatoutbread.com
EASY HOMEMADE RUSTIC ITALIAN BREAD - RECIPE …
From reciperenaissance.xyz
ITALIAN BREAD RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RUSTIC ITALIAN BREAD - BIGOVEN
From bigoven.com
RUSTIC ITALIAN BREAD
From gatherforbread.com
4.8/5 (4)Category Yeast BreadServings 1Total Time 30 hrs 35 mins
ASTRAY RECIPES: RUSTIC ITALIAN BREAD
From astray.com
RUSTIC ITALIAN BREAD RECIPES - TUTDEMY.COM
From tutdemy.com
ITALIAN BREAD FOR BBA CHALLENGE - BREAD EXPERIENCE
From breadexperience.com
FAMOUS SPINACH BREAD: COOKING WITH ITALIAN MAMA
From youtube.com
ITALIAN RUSTIC SPINACH BREAD RECIPE - FOOD.COM
From pinterest.co.uk
HOW TO MAKE CRUSTY ITALIAN BREAD AT HOME
From italiankitchenstories.com
SPINACH RICOTTA RUSTIC PIE - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
RUSTIC ITALIAN BREAD - BROWN EYED BAKER
From browneyedbaker.com
RUSTIC ITALIAN BREAD – CHRISTINA'S FOOD AND TRAVEL
From christinasfoodandtravel.com
RUSTIC ITALIAN BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN RUSTIC SPINACH BREAD RECIPE - FOOD.COM
From pinterest.ca
RUSTIC ITALIAN BREAD WITH LIEVITO MADRE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
20 POPULAR ITALIAN BREADS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
RUSTIC ITALIAN BREAD WITH ROSEMARY BUTTER - A HINT OF GINGER
From ahintofginger.com
JOEY B'S CLASSIC ITALIAN SPINACH BREAD - TEVIS HOME
From tevishome.com
RUSTIC ITALIAN BREAD RECIPES - NYT COOKING
From cooking.nytimes.com
RUSTIC ITALIAN BREAD - MYYELLOWFARMHOUSE.COM
From myyellowfarmhouse.com
RUSTIC ITALIAN LOAF - NONNA PIA'S
From nonnapias.com
ITALIAN RUSTIC SPINACH BREAD RECIPE - FOOD.COM
From pinterest.com
HOMEMADE CRUSTY ITALIAN BREAD RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
RUSTIC ITALIAN BREAD - PILLSBURY BAKING
From pillsburybaking.com
RUSTIC ITALIAN BREAD - LOVEINATUSCANKITCHEN.COM
From loveinatuscankitchen.com
SPINACH TORTA RUSTICA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RUSTIC ITALIAN BREAD - PINTEREST.CA
From pinterest.ca
68 RUSTIC ITALIAN BREAD IDEAS | RUSTIC ITALIAN BREAD, RECIPES, ITALIAN ...
From pinterest.com.au
THE SECRET TO MAKING REAL ITALIAN BREAD | JOVINA COOKS
From jovinacooksitalian.com
NO-KNEAD, RUSTIC, ITALIAN-STYLE BREAD - SUGARLOVESPICES
From sugarlovespices.com
RUSTIC ITALIAN BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN RUSTIC RICOTTA BREAD - ALL THINGS BREAD
From breadsandsweets.com
RUSTIC ITALIAN SESAME BREAD - THE CANDID APPETITE
From thecandidappetite.com
CRUSTY CHEW RUSTIC ITALIAN BREAD RECIPE - BLESS THIS MESS
From blessthismessplease.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