RUSTIC ITALIAN BREAD ABM
This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.
Provided by andypandy
Categories Yeast Breads
Time 3h35m
Yield 1 large loaf, 20 serving(s)
Number Of Ingredients 8
Steps:
- Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
- Set on dough setting.
- Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
- Remove when signal beeps and cycle is done.
- Preheat oven to 375°F.
- Sprinkle cornflour or cornmeal onto a baking sheet.
- Punch dough down and form into a long or oval loaf.
- Cover and let rise for 25 more minutes.
- It should be doubled again by this time.
- Uncover and slash the top with a sharp knife or razor.
- Brush all over with the beaten egg white.
- Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
- Cool.
Nutrition Facts : Calories 84, Fat 1.6, SaturatedFat 0.2, Sodium 90.9, Carbohydrate 14.9, Fiber 0.6, Sugar 0.5, Protein 2.3
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
PLAIN OLE ITALIAN BREAD ABM
Just was looking for a good, plain italian bread. You know the kind thats crusty on the outside, chewy on the inside. Italian style bread without all the herbs. Easy for the bread machine. Even though RecipeZaar is my favorite, I searched the internet. Found different recipes around the internet. Combined some from here some from there and kind of changed the technique. You get a nice high crusty loaf with a chewy interior and it smells wonderful. As close to the oven as it gets!
Provided by Sally
Categories Yeast Breads
Time 3h15m
Yield 2 Lb Loaf, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place Water, Olive Oil, Brown Sugar, 2 Cups of the Flour, and then Salt in the pan of the bread machine. Then add the remainder 2 Cups of the Flour (make a little well) and add Yeast.
- Use the French Bread Setting, Medium Crust, 2 lb loaf.
- As the dough is forming you may want to check and scrape the sides a time or two.
- Let the machine do its thing and enjoy the aroma!
Nutrition Facts : Calories 326.9, Fat 2.1, SaturatedFat 0.3, Sodium 586, Carbohydrate 66.5, Fiber 2.6, Sugar 2.5, Protein 9.2
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.
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